Stuffed Cabbage Saute

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  • 1 lb lean ground pork
  • 1 medium head of cabbage, cored and chopped
  • 1 28oz can diced tomatoes
  • 1 medium onion, chopped
  • 1 cup sauerkraut
  • 1/4 cup white or cider vinegar
  • 1/2 cup uncooked brown rice
  • 4 cloves garlic, minced
  • 1 tsp olive oil
  • 2 tbsp tomato paste
  • 2 tbsp sugar
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 cup fat free beef broth
  • Salt and pepper to taste


  1. Cook rice according to package directions. Set aside.
  2. Bring a large pot of salted water to a boil. Add cabbage and let cook for about 5 minutes. Drain and set aside.
  3. Heat oil in a large skillet over medium high heat. Add in garlic and onion, and cook until just softened a bit, about 2 minutes. Add in pork and some salt and pepper. Cook until meat is browned
  4. Stir in diced tomatoes, sauerkraut,tomato paste, broth, vinegar, sugar, thyme and paprika. Lower heat to medium and let simmer for about 10 minutes.
  5. Add in rice and cabbage and mix well to combine. Season with additional salt and pepper as desired and let simmer another 5 minutes to heat up.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (General)

Calories: 182

Fat: 3g

Protein: 15g

Entire recipe makes 8 servings
Serving size is about 1 1/3 cups
Each serving = 4 Points + = 5 Smartpoints

PER SERVING: 182 calories; 3g fat; 24g carbohydrates; 15g protein; 5g fiber

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