Veal Stuffed Cabbage Rolls

This dish is both tasty and filling and can be made the day before and reheated. The dish also freezes well so it a great option to prepare on the weekend and then freeze until later in the week on a day when the family is very busy. This recipe takes a basic cabbage roll and makes it healthier by using brown rice, replacing ground veal instead of pork or beef, and adds spinach into filling as well.

Why Healthy

  • Ground veal replaces beef or pork which are more commonly used in cabbage rolls.
  • Brown rice replaces white rice for added nutrients.
  • Spinach is added to the filling to increase both flavor and nutritional value.
  • Tomatoes are rich in Lycopene, vitamin C, potassium, iron, and fiber.
  • Cabbage is an excellent source of vitamin C and a good source of vitamin A (which comes from its concentration of carotenoids such as beta-carotene).  Among cruciferous vegetables, cabbage is very high in phytonutrients and therefore considered a good source of dietary antioxidants.



Veal Stuffed Cabbage Rolls

A healthy version of cabbage rolls increases nutritional value without losing any flavor.

Yield: Serves 6

Prep Time: 30 mins

Cook Time: 1 hr


1 1/2 Pounds Ground Veal
1 Large Head Green Cabbage
4 Tablespoons Olive Oil
1 Cup Minced Onion
2 Cloves Garlic, Minced
1 Pound Spinach, Washed, Trimmed, Steamed And Chopped
1 Extra Large Egg
Salt & Pepper
1 Teaspoon Oregano
1 Cup Brown Rice, Cooked
3 Cups Imported Diced Italian Tomatoes
1 Cup Dry White Wine
2 Cloves Garlic, Finely Minced
2 Tablespoons Extra Virgin Olive Oil
Salt & Pepper To Taste
3 Tablespoons Finely Chopped Basil
Dash Of Red Pepper Flakes (Optional)
1/2 Cup Fresh, Chopped Parsley


Heat the oil in a heavy saucepan over medium heat, and add the garlic.
As soon as the garlic begins to sizzle, but before it takes on color, add the tomatoes.
Turn the heat to high, and as soon as the sauce begins to bubble, turn back down to medium.
Add the wine, and season with salt and pepper, and red pepper flakes if you are using them, and add the basil.
Cook for another 15 minutes, and then remove from the heat.
Core the cabbage, leaving the leaves intact.
Cook in boiling water to cover for 7 to 8 minutes. Remove from the pot, and let cool. Heat the olive oil, and cook the onions until soft and translucent.
Add the garlic and cook a few more minutes.
In a bowl, add the veal, chopped spinach, onion mixture, egg and rice.
Season with the salt, pepper, and oregano.
Remove the leaves, and trim the ribs from the leaves with a sharp knife.
Place a mound of the filling (about 3 to 4 tablespoons) on the wide end of each cabbage leaf. Roll up towards the other end firmly, tucking in the sides as you roll.
Place the rolls side by side in a large oven-proof casserole dish, and continue until you have used up all of the cabbage leaves.
Pour the sauce over the rolls, cover, and bake at 375 degrees F. for 45 minutes. Remove the cover and cook another 15 minutes.
To serve, place a couple of rolls on individual plates, and spoon over them a little sauce.
Sprinkle with the chopped parsley.


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