Growing up in an Indian family, cabbage was often shredded and used in stir frys and curries. So whenever I would see cabbage at the grocery store, I was so attached to the traditional use of cabbage in my household, I just couldn’t figure out other ways to use it. After seeing multiple recipes for cabbage rolls, I knew I had to try it myself! These cabbage rolls are packed with flavour and nutrients, especially since I use brown rice and lean ground beef instead of the regular white rice and regular ground beef. It is a great family meal but if you are only cooking for 1-2 people, you can make a tray and have a few meals throughout the week (#mealprep anyone?)! Pair this with a leafy green salad, and you have a nutritious meal!
Whether cabbage rolls are a staple in your house or you have never tried them before (because you only eat cabbage in curries like I did), this recipe with my healthy swaps is a must-try! The best thing about this recipe is that you likely have all the ingredients for this recipe in your kitchen!

Cabbage Rolls
Print Recipe Pin RecipeIngredients
- 1 head of cabbage
- 1 lb lean ground beef
- 1 egg
- 1 onion grated
- 2 cloves garlic minced
- Salt and black pepper to taste
- 1/2 tsp chili powder
- 1 cup brown rice cooked
Sauce
- 1 19 fl oz can crushed tomatoes
- Salt and black pepper to taste
- 1/2 tsp chili powder
- 1 tsp dried parsley
Instructions
- Preheat oven to 400°F. Separate cabbage leaves and cut off tough end. In a pot of boiling water, add cabbage leaves one at a time and cook for 2-3 minutes.
- In a large bowl, mix together ground beef, egg, onion, garlic, salt, black pepper, chili powder, and brown rice.
- Place about 1/4 cup of the beef mixture onto the centre of a cabbage leave. Roll up (like a burrito!), ensuring the ends are tucked in. Repeat with all cabbage leaves and place in a clear 9x11 baking dish.
- In a bowl, mix crushed tomatoes, salt, black pepper, chili powder, and dried parsley.
- Top cabbage rolls with tomato sauce mixture and cover baking dish with foil. Bake for 45 minutes. Let cool for 10 minutes before serving.
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