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4.4 of 5 (131 ratings)
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  • 1 cup long-grain white rice, uncooked
  • 1 can (14 oz each) reduced-sodium chicken broth
  • 6 cups chopped green cabbage
  • 1 pound ground chuck beef (80% lean)
  • 1 cup frozen chopped onion
  • 1 can (14.5 oz each) Hunt's® Stewed Tomatoes, undrained
  • 1 can (8 oz each) Hunt's® Tomato Sauce
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon ground black pepper

Nutrition Information*

Serving Size 6 servings (1-1/3 cups each)
Calories 316

View complete nutrition information


  1. Place rice and broth in 3-quart saucepan. Bring to a boil over medium-high heat; stir. Place cabbage on top; do NOT stir. Cover; reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender.
  2. Meanwhile, cook beef and onion in large skillet over medium-high heat 5 minutes or until beef is crumbled and no longer pink, stirring occasionally. Drain.
  3. Add undrained tomatoes, tomato sauce, sugar and pepper to meat. Break up tomatoes with spoon. Reduce heat to medium-low; simmer about 10 minutes. When rice mixture is done, add to skillet; toss together.
Nutrition Information close
Amount per Serving
Calories 316  
  % Daily Value*
Total fat 9 g 14%
Saturated fat 3 g 17%
Cholesterol 44 mg 15%
Sodium 619 mg 26%
Carbohydrate 39 g 13%
Dietary fiber 4 g 15%
Sugars 8 g  
Protein 18 g  
Vitamin A   7%
Vitamin C   58%
Calcium   9%
Iron   19%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
88 reviews you can use for 'Unstuffed' Cabbage
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User Rating: 2 stars

followed directions, the cabbage wasn't nearly tender after 15 minutes, tried 5 more minutes and as i had feared, my rice was beginning to stick to the bottom and the cabbage still wasn't tender..i think there was not enough water in the rice to produce the necessary amount of steam (there was very little on the inside of my clear pot lid). tried combining it anyway, hoping to finish up the steaming process in the skillet with a heavy lid. finally achieved desired tenderness, only to be fairly disappointed with a bland, tomato-y dish.

Posted by: Anonymous | on 07/15/2014
User Rating: 5 stars

TRUST me.Yes these are good,but to make it better,heat together in a small saucepan..a little brown sugar and fresh squeezed lemon.Add your stewed tomato's.(I cut mine into smaller pieces)This flavor sets real well with your cabbage and meat.Another recipe besides this one,is to cook ground beef,then add to a small box of beef rice-a-roni as it cooks.Then add your chopped cabbage to your sauce mixture and cook til cabbage is the way you like it,and mix with beef/rice mixture.Your sauce can be,stewed tomato's,brown sugar and fresh squeezed lemon.Some add a pinch of cinnamon.I love this stuff!

Posted by: soonerpam | on 05/31/2014
User Rating: 5 stars

delicious and simple. a great new spin on a traditional favorite. thank you.

Posted by: tray | on 05/27/2014
User Rating: 5 stars

Made this tonight .used water instead of broth and cinammon instead of sugar.ABSOLUTELY DELICIOUS

Posted by: Anonymous | on 04/04/2014
User Rating: 4 stars

Just made this dish and I'm sold--no more wilting and stuffing cabbage leaves or worrying about whether the rice is done. Two changes I made: I added chopped green pepper and used a can of water instead of broth (I didn't think what is essentially a beef dish needed chicken broth). I'll make this again and perhaps add hot peppers as well next time.

Posted by: Maggie | on 09/16/2013
User Rating: 4 stars

You left out a key "cabbage roll" flavoring ingredient: cinnamon. Cinnamon makes this dish just a little more delicious. Other recipes leave out the rice. I like it all. Cabbage roll flavor, texture and nutrition without the fuss.

Posted by: SLR | on 09/06/2013
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