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Recipe of the Week- Stuffed Cabbage (for Sukkos)

Did you know that stuffed cabbage is a relatively healthy food? 

So go ahead and enjoy your Sukkos favorites! It’s actually on the plan! 


  • 1 cup boiling water
  • 1 medium head cabbage
  • 3 medium onions
  • 1 egg
  • ½- ¾ cup cooked brown rice 
  • 1 cup shredded carrots
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-¼ pounds lean ground beef
  • 1 can (15 ounces) tomato sauce
  • ½ cup brown sugar Splenda (or ⅓ cup honey)
  • ½ cup lemon juice


 (Don’t be intimidated by this list – if you’ve made stuffed cabbage before, it’s likely almost exactly the same process! It just looks difficult 😉 )

  1. Fill a pot three-quarters full of water; bring to a boil. 
  2. Add cabbage; cook for 2-3 minutes or just until leaves fall off head. Set aside 12 large leaves for rolls; chop remaining cabbage and set aside. 
  3. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
  4. Slice two onions and set aside; chop the remaining onion. 
  5. In a large bowl, combine the chopped onion, egg, rice, carrots, salt and pepper.
  6. Crumble beef into mixture and mix well.
  7. Place 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf and fold in sides. Beginning from the cut end, roll up completely to enclose filling.
  8. Place sliced onions and reserved chopped cabbage in a 13” x 9” pan and arrange cabbage rolls on top. 
  9. Combine the tomato sauce, brown sugar Splenda (or honey) and lemon juice; pour over rolls.
  10. Cover and bake at 350°F for 1 hour or until cabbage is tender. 
  11. Uncover and bake 5-10 minutes longer or until sauce reaches desired consistency.

Makes 12 rolls – count 2 rolls as a protein.