Stuffed Cabbage Rolls (Ww Core)
"My healthy cabbage roll recipe that works with the weight watchers core plan."
- Ready In:
- 1hr 45mins
- Ingredients:
- 24
- Serves:
-
15
ingredients
-
For the rolls
- 15 cabbage leaves, softened in boiling water
- 1 (15 ounce) can Italian-style diced tomatoes
- 1⁄2 large sweet onion, cut into 1-inch pieces
- 1 zucchini, cut into 1-inch pieces
- 1⁄2 lb baby carrots, cut the larger ones in half
- 2 stalks celery, cut into 1-inch pieces
- 1 anaheim chili, cut into 1-inch pieces
- 1⁄4 lb button mushroom, sliced
- 2 garlic cloves
- 1 1⁄3 lbs lean ground beef
- 1⁄3 cup whole wheat couscous
- 1⁄2 cup quick-cooking brown rice
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon red pepper flakes
- 2 teaspoons Worcestershire sauce
-
For the sauce
- 1 (15 ounce) can tomato sauce
- 1 tablespoon sugar
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon garlic powder
- 1 dash red pepper flakes
- 1 cup beef broth
directions
- Combine all ingredients for the rolls except for the beef, rice and cous cous in a food processor and process until finely chopped.
- Remove chopped veggies to a large mixing bowl and mix in the beef, rice and cous cous until well combined. I use my hands for this.
- Take a handful of the beef mixture and wad into a ball and roll up in a cabbage leaf. Arrange rolls in a large baking pan. Repeat until all rolls are made.
- Combine ingredients for the tomato sauce, except for the beef broth. Pour tomato sauce over the cabbage rolls and then pour the beef broth into the bottom of the pan around the rolls.
- Tightly seal pan with foil, and bake for 1 hour and 15 minutes at 375°F.
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Reviews
-
Excellent meal. My family loved it and I felt great about fixing it because it was healthy. Thank you, DK
RECIPE SUBMITTED BY
SuperSpike
Moses Lake, WA
Welcome to my page!
I live in Central Washington State with my husband and Golden Retriever, Hallie. I'm back in my hometown after earning my Bachelor's Degree, and I work at a Brokerage firm.
I've loved cooking my whole life, and really delved into it during high school when I got put in charge of cooking for my family of seven, who were all picky eaters or had dietary restrictions. I really like to experiment in the kitchen- its one place where my creativity can really flow. I rarely measure ingredients unless I'm baking- but I occasionally bust out the scales, spoons, and cups so I can post accurate recipes.
Nowadays I cook lightened versions of my favorites. I joined Weight Watchers in April 2007 and have lost 40 lbs on the program- it has really changed my life. I recently started working as a receptionist for Weight Watchers meetings on top of my full time job because I enjoy the program so much. WW has helped out my Hubby, too- He has lost around 30 lbs as well just by eating my lighter cooking :) I like the challenge of making healthy but delicious food.
My favorite TV Chef is Alton Brown- I own all of his cookbooks, and like how he has a reason for everything he does. Plus, I like to jerry-rig things and he's a sort of MacGyver in the kitchen.
My biggest challenge in cooking is making food that appeals to me while not disgusting my husband. He likes very simple, and somewhat bland foods. He hates garlic and onions, so I've really had to scale back there, though I won't give them up completely. I love to try new flavors and cuisines, while he would be happy eating Hamburger Helper.
I'm just getting in to baking bread. I've tried using my KitchenAid mixer and actually prefer doing it by hand- nothing better than hot bread fresh out of the oven!
I'm also a regular poster in the exercise/High activity forum since I started running earlier this year. My plan is to participate in all our local fun-runs.
