Stuffed Cabbage Sauté Recipe | LaaLoosh (2024)

STUFFED CABBAGE SAUTE RECIPE

Wendy Zitzman

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

Nutrition

34 Comments

1. 

   Julia8 years agoReply

   Hello! I love your recipes. Especially this one. Just a quick note though. When I use my recipe builder to calculate points the points per serving are actually 7 points plus not 4. Just so everyone can budget accordingly.

2. 

   Melissa Levy9 years agoReply

   Pork/Jewish recipe?

3. 

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   Julie10 years agoReply

   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!

4. 

   Anna Sanders10 years agoReply

   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.

   • 

     Lisa9 years agoReply

     I love all your recipes as well but I felt the same way, I think it was the vinegar and sauerkraut. I would make it again but skip those ingredients.

5. 

   Cloe10 years agoReply

   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!!

6. 

   Heather10 years agoReply

   Would the leftovers of this freeze well?

7. 

   Tammie10 years agoReply

   Could this be done in the crock pot?

8. 

   Susan10 years agoReply

   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.

9. 

   Maryann10 years agoReply

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

10. 

    Sandra VanCleave10 years agoReply

    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?

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      LaaLooshPost Author10 years agoReply

      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. :)

11. 

    katie10 years agoReply

    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 :)

12. 

    Liz10 years agoReply

    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.

13. 

    Rachel Cravotta10 years agoReply

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

    • 

      LaaLooshPost Author10 years agoReply

      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.

14. 

    Rachel Cravotta10 years agoReply

    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

15. 

    Rachel10 years agoReply

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

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      Kathy10 years agoReply

      According to my Points Finder Slide this recipe is 3 points on the old system.

16. 

    Tracy M10 years agoReply

    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!!!!!

17. 

    Tom Maddox10 years agoReply

    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

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      Rebecca10 years agoReply

      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.

18. 

    Tami10 years agoReply

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

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      Tami10 years agoReply

      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!

19. 

    Christine10 years agoReply

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

20. 

    sue neal10 years agoReply

    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?

21. 

    Cindy10 years agoReply

    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..;)

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      Melony10 years agoReply

      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.

22. 

    Bridgette10 years agoReply

    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

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      Bridgette10 years agoReply

      I’m sorry I see that it is 1 1/3 cup.

23. 

    Carmen Carlton10 years agoReply

    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?

    • 

      LaaLooshPost Author10 years agoReply

      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.

24. 

    Lori10 years agoReply

    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!

25. 

    Pat10 years agoReply

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

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