Stuffed Cabbage Saute – 4 Points +

Stuffed Cabbage Saute

This deliciously healthy and low calorie Stuffed Cabbage Saute is a variation of traditional stuffed cabbage rolls, which is a popular Polish recipe. However, making stuffed cabbage rolls can be a pesky and time consuming task, but my simpler sauté version in all prepared in one pot making it an easy Weight Watchers recipe that anyone can successfully prepare. It’s low in fat, high in fiber and protein, and has that wonderful sweet and sour taste that I’ve always adored in stuffed cabbage rolls. And at just 4 Points + per serving, it’s a great way to fill up while still staying within your Weight Watchers Points budget. This easy and flavorful dish was a huge hit at my house and something I’ll be making again and again. Enjoy!

Stuffed Cabbage Saute

What a great family meal that is not only delicious and satisfying, but just 4 Points + per serving. It’s sweet and sour taste is reminiscent of traditional stuffed cabbage rolls, but this saute is a lot less work.

Ingredients

  • 1 lb lean ground pork
  • 1 medium head of cabbage, cored and chopped
  • 1 28oz can diced tomatoes
  • 1 medium onion, chopped
  • 1 cup sauerkraut
  • 1/4 cup white or cider vinegar
  • 1/2 cup uncooked brown rice
  • 4 cloves garlic, minced
  • 1 tsp olive oil
  • 2 tbsp tomato paste
  • 2 tbsp sugar
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 cup fat free beef broth
  • Salt and pepper to taste

Instructions

  1. Cook rice according to package directions. Set aside.
  2. Bring a large pot of salted water to a boil. Add cabbage and let cook for about 5 minutes. Drain and set aside.
  3. Heat oil in a large skillet over medium high heat. Add in garlic and onion, and cook until just softened a bit, about 2 minutes. Add in pork and some salt and pepper. Cook until meat is browned
  4. Stir in diced tomatoes, sauerkraut,tomato paste, broth, vinegar, sugar, thyme and paprika. Lower heat to medium and let simmer for about 10 minutes.
  5. Add in rice and cabbage and mix well to combine. Season with additional salt and pepper as desired and let simmer another 5 minutes to heat up.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (General)

Calories: 182

Fat: 3g

Protein: 15g

Entire recipe makes 8 servings
Serving size is about 1 1/3 cups
Each serving = 4 Points +

PER SERVING: 182 calories; 3g fat; 24g carbohydrates; 15g protein; 5g fiber


Comments

  1. I was really excited to try this recipe, but have run into a few snags. I realized I needed more info since it is a bit vague. It would really help if you included stats such as: 1lb of lean ground pork, try to stay around 120 calories for 4 oz or 98% Fat Free – something else to help us find the ingredient you are mentioning, since I assume you can’t mention labels. There are so many different cuts out there 70%, 80%, 95% lean, I’m not sure which one you’ve included. Thanks!

  2. Anna Sanders says:

    I was very disappointed in this recipe. I cannot put my finger on what exactly I disliked, I think possibly I did not like the sauerkraut and vinegar taste, and that it may be better not adding these ingredients. I’ve loved everything else on the site, but unfortunately not this one.

  3. So far every recipe I’ve tried has been absolutely delicious but this dish is my favorite. I found it easy to make, low in points, generous portions and bursting with flavour! Please keep the recipes coming Laaloosh!!

  4. Would the leftovers of this freeze well?

  5. Could this be done in the crock pot?

  6. You said in your blurb that it is sweet and sour. I know the sauerkraut is sour, but what is in it to make it sweet?

    It does sound really good, but we don’t eat pork, so I will use half ground beef and half ground turkey.

  7. I just wanted to print your recipe and got all the pages – comments +. Just wanted to try your great sounding recipe.

  8. Sandra VanCleave says:

    I guess no one noticed, but it says uncooked brown rice..simmer for 5 minutes…I assume you meant cooked, but that doesn’t seem like much rice…what about the instant brown rice?

    • In step one, it says to cook the rice according to package instructions, and set it aside :). Either regular or instant rice is fine, since it is cooked first, it won’t really matter. :)

  9. Love, love, love this recipe! It is really delicious and so easy. I am making it with the ground pork for the second time tonight. Thanks for the recipe :)

  10. I made this last night and it was fantastic! So satisfying for 4PP. I used ground turkey because I couldn’t find ground pork, and it worked well.

  11. Rachel Cravotta says:

    I love all of your recipes, but still use the old points value. Is there anyway to get both values? Thanks!

    • Rachel, I make sure to include the necessary nutritional stats so that you can calculate the old Points, if needed. I no longer have my old Points calculator, so Im unable to calculate them myself.

  12. Rachel Cravotta says:

    I love all of your recipes, but still use the old point values. Is there anyway that you can put both the old points as well as the new? Thanks

  13. Is there anyway to start getting the old point values on the recipes again?

  14. YUMMO!!!!! I actually turned it into a personal lasagna by using a square ramekin and layering this deliciousness in between 4 wonton wrappers, topped with about a Tablespoon of parmesan cheese, and baked for about 15 minutes. It was sooooo good and only added about 3 pounts+. Thank you so much for sharing!!!!!

  15. Tom Maddox says:

    What is the sodium content for this recipe? I’d love to try it as a simple way of doing stuffed cabbage, but I must know how much sodium.

    Thanks,

    Tom

    • Rebecca says:

      Tom, I calculated this on myfitnesspal.com, and with 8 servings, it came to 111 mg sodium per serving. It’s mostly from the sauerkraut. But I did use canned petite diced tomatoes. Using fresh chopped tomatoes would bring it down to about 80 mg.

  16. This is what I’m trying tonight! Looks delicious!!

    • I did make this tonight and it was so tasty! One and a third cup is really the perfect size! Will surely make this again!

  17. Christine says:

    I only use ground lean turkey, what would the calories be?
    And this looks WONDERFUL thank you…

  18. Where do you buy lean ground pork? I’ve always known ground pork is very high in fat. Do you grind a pork tenderloin or ask butcher to do so?

  19. I made this yesterday, but used lean ground beef rather than pork as we can not readily get ground pork where I am at. It was wonderful!! I will be making this a regularly!

    Thank you so much for such a wonderful recipe with so few points..;)

    • Hi Cindy,

      When I need ground pork I ask them to grind it for me at the grocery store. I have had them grind pork tenderloin or lean pork stew cubes, both with success (and much less fat!) I am thinking that the boneless butterfly chops would work well too.

  20. Bridgette says:

    I was wondering if this is 1 cup per serving or what the serving size is? I didn’t see that anywhere & didn’t know how to figure it out. Thank you

  21. Carmen Carlton says:

    I’m half Polish and I love stuffed cabbage! I am eager to give this recipe a try. A couple quick questions…does the sauerkraut go in with the diced tomatoes, tomato paste, et al? And I assume the sauerkraut is drained and maybe rinsed before adding?

    • Oh geez, I realize that I made a typo and didn’t include the sauerkraut in the instructions. It goes in with the diced tomatoes. And it does not get drained and rinsed before putting it in.

  22. I don’t think there’s a day that goes by that I don’t ZipList your recipes!
    This looks AMAZING! I can’t wait to try it!

  23. WOW!! I can’t wait to try this. Love stuffed cabbage, easy and just 4+ points!!

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