Weight Watchers Savory sweet Easy stuffed cabbage rolls – 2 points
savory sweet Easy stuffed cabbage rolls
2 Points
Ingredients
cabbage
1 head(s), large, (about 2¾ lb)
Canned crushed tomatoes
28 oz
Balsamic vinegar
1 Tbsp
Smoked paprika
¾ tsp
Kosher salt
½ tsp, divided
Cooked long grain brown rice
1½ cup(s)
Walnuts
1/8 cup(s), chopped
Dried currants
3 Tbsp, or chopped raisins
Shallot
2 Tbsp, chopped, finely chopped
Fresh thyme
1 tsp, chopped
Instructions
Preheat the oven to 350°F. Carefully remove 8 large outer leaves from the cabbage and arrange in a stack on a large microwave-safe plate. Cover with very damp paper towels and microwave on High until the leaves are softened and pliable, 7 to 8 minutes. Uncover and let cool. (Reserve the remaining cabbage for another use.)
In a medium bowl, combine the tomatoes, vinegar, paprika, and ¼ tsp salt. In a large bowl, combine ½ cup of the tomatoes, the rice, nuts, currants, shallot, thyme, and remaining ¼ tsp salt.
Cut out the thick rib at the base of each cabbage leaf. Spoon a rounded ⅓ cup of the rice stuffing onto the center of each leaf. Fold in the sides of the leaf and roll up from the bottom to seal the stuffing inside. Spread 1 cup of the tomato sauce on the bottom of an 11-by-7–inch baking dish. Arrange the cabbage rolls, seam-side down, in the dish and spoon the remaining tomato sauce on top.
Cover with foil. Bake until the cabbage is tender, about 45 minutes.
Serving size: 1 roll
