Meaty Cabbage Rolls

12 75 207
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 6
Meaty Cabbage Rolls
Health Highlights


12 large leaf Green cabbage
1 tbsp Extra virgin olive oil
1 medium White onion (diced)
454 gm Beef, ground, extra lean (grass-fed)
3 clove(s) Garlic (minced)
1 cup Spinach (about a handful, chopped finely)
1 pinch Sea Salt
1 dash Black pepper
1 tbsp Thyme, fresh
1 tsp Rosemary, dried
1/2 cup Quinoa, cooked (optional)
2 cup Tomato-Basil pasta sauce (Smoky Detox Tomato Sauce or 14 oz of favourite dump-friendly tomato sauce)


Bring a large pot of water to a boil. Add cabbage leaves and gently boil about 3 minutes. Drain and let cool in a colander.

If using quinoa, cook according to package (approx. 20 minutes).

Heat olive oil in a saucepan. Add onion and saute for a couple minutes. Add the ground beef and stir occasionally until almost cooked. Add garlic, spinach, salt, pepper, and herbs.

Saute a couple more minutes until spinach wilts, then add to a bowl with optional quinoa.

To assemble rolls lay a leaf out flat and place 1/4 to 1/3 cup filling in its centre. Fold in sides and roll up like a tight burrito. Repeat with the remaining leaves and filling.

Spread almost half a cup in the bottom of a casserole dish. Place rolls seam side down and top with remaining sauce.

Bake at 375 F for approximately 30 to 40 minutes, until everything is piping hot. Serve immediately. Alternatively, cook on Low in slow cooker for 6 to 8 hours.

Nutrition Facts

Per Portion

Calories 207
Calories from fat 60
Calories from saturated fat 15.5
Total Fat 6.7 g
Saturated Fat 1.7 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 4.2 g
Cholesterol 44 mg
Sodium 355 mg
Potassium 668 mg
Total Carbohydrate 19.7 g
Dietary Fiber 4.6 g
Sugars 10.7 g
Protein 19.3 g

Dietary servings

Per Portion

Grain 0.2
Meat 0.8
Vegetables 2.4

Energy sources