Corn Beef-Cabbage Rolls

by Mary on March 18, 2012

Corn Beef-Cabbage Rolls

Written by Kristy Lebel-Frugal Living and Having Fun-Food Editor



1 cup Whole Grain Rice
1/4 cup Onion
2 cups shredded corn beef
1 1/4 tsp Pepper
8 oz Tomato sauce
1 tbsp Brown sugar
1 tbsp Lemon juice
1 tsp Worcestershire sauce
10 Cabbage leaves


Boil cabbage leaves 2 min, or until pliable.

In lg bowl, combine rice, onion, cornbeef, salt & pepper.

Place about 1/4 cup of meat mixture in center of each cabbage leaf and roll up, tucking in ends. Place in baking dish.

In a sm bowl, mix together tomato sauce, brown sugar, lemon juice and worcestershire sauce. Pour over cabbage rolls and bake for about 30-40minutes on 350.

This is a WW inspired recipe, based on the WW beef version “Cabbage Rolls”, given it was St.Paddy’s weekend I changed it up to my version using left over cornbeef instead of ground beef. Most of the other ingredients remained the same except for the rice, I chose to use a roasted garlic whole grain instead of plain white rice.

 The original recipe states 2 of these are 5 points, given the fact I used a little bit of a fattier meat but replaced white rice with whole grain I will still count them as 5 points, however for those who maybe skeptical you may want to add 1-2 pts per serving to be safe. 

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