Stuffed Cabbage Rolls – Weight Watcher’s Version

I like most vegetables and when the weather starts to get cooler I enjoy fixing this dish and if my husband liked it…that is 5 stars.  This was one vegetable I use to grow and in early Fall this recipe was on my menu.

See also Stuffed Cabbage Rolls in the Slow Cooker or Cabbage Casserole.

Stuffed Cabbage Rolls - Weight Watcher's Version

  • 12 large green cabbage leaves (you may need 2 heads of cabbage)
  • 2 lbs. lean ground turkey
  • 2 cups cooked rice without salt or fat (I make this rice in my Rice Cooker)
  • 1 cup onion, chopped
  • 2 tsp. dried Italian seasoning
  • 1/4 tsp. garlic powder
  • 3/4 tsp. salt
  • 1/4 tsp. pepper
  • cooking spray
  • kick it up a little with a tbsp. of hot sauce such as Sriracha (optional – I added)


  • 2 (8 oz.) cans tomato sauce, green chilies are nice to add too (2 – four oz. jars chopped chilies – sometimes I add to the meat mixture))
  • 1 cup water
  • 1 tsp. dried Italian seasoning
  • 1/4 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1/8 tsp. salt

Preheat oven to 350°F.  Core and cook the whole cabbage in boiling water  10 -15 minutes or until leaves are pliable; drain and cool.  Carefully pull apart the leaves and cut out the hard white vein in the center of each leaf.

Combine turkey and next 6 ingredients.  Place 1/2 cup meat mixture in center of each leaf; fold edges over and roll up.  Place rolls seam side down in a 13x9x2-inch baking dish coated with cooking spray (I ended up using 2 casserole dishes as the one was too crowded).  Combine sauce ingredients and pour over cabbage rolls.  Bake uncovered for 1 hour, basting occasionally with the sauce.

Serves 6: Weight Watcher’s Points Using Old System: 8 per 2 rolls

Recipe by  

Comment: See Marilyn Schrantz’s comment below (Aug. 7, 2016) for a non-cooking method to get your cabbage leaves ready.

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NEW PICTURES (Jan. 2, 2017)

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38 thoughts on “Stuffed Cabbage Rolls – Weight Watcher’s Version

    • Most definitely – I would follow the cooking instructions in my recipe “Stuffed Cabbage Rolls in the Slow Cooker”. The cabbage rolls in the slow cooker tend to fall apart and not stay as neat as the ones baked in the oven 🙂


  1. Stuffed cabbage rolls is a classic part of Finnish cuisine. I love them and your version looks wonderful! Unfortunately my husband is not a huge fan of cabbage (he likes only raw cabbage) and so we enjoy cabbage when he is away for business 🙂


      • I will definitely try these. My hubby doesn’t like cabbage so i just cook the meat portion for him,without wrapping it in cabbage. We call those porcupines!
        I’d like to know points plus value if you have it.


      • I have noticed that the Points Plus System adds 1 or 2 extra points to a recipe. So, I would say these are 10 points with the current system and not 8. WW changes things too much with new programs making it hard to compute new points 🙂


    • No, I am sorry I cannot answer your question. Back in late 2011 I posted this recipe and it was one of my first. I am not sure where I got the recipe to find the info you want. I do not post nutritional info on any of my recipes nor do I recalculate points as often as WW seems to change their program 🙂


  2. So happy to see this grow up with as a staple at my grandparents. I was wondering if you could use ground beef?


  3. These sound delicious!!! Are they 10PP each or for three?! I cannot wait to try them! I, of course, will freeze them as I’m the only one that will eat them….but, that’s just more for me!!! Thanks for sharing your recipe!!


    • Thank you – this is an old recipe where the points are 8 for 2 rolls. I am sure you could add 1-2 more points just because WW keeps changing their point system. They are perfect to freeze and pull out when you want them. I love these and have some in my freezer now 🙂


  4. These are yummy! I like cauliflower rice a bit more than regular rice. So I swapped the regular rice with cauliflower rice. Its a bit healthier too.


  5. A trick I learned years ago is to freeze your head of cabbage wrapped in plastic. A few hours before you make your cabbage rolls, take it out of the freezer & let it thaw out.

    Voila!! Your leaves come right off already limp & there’s no need to cook the cabbage & smell your kitchen up.

    Just fill & roll as usual. There’s no difference & saves time & hot fingers😄.


  6. Hi I’m looking for the original stuffed cabbage that u put shredded cabbage on the bottom, then put the rolls over that. Then u cook 2/3 hours in the oven. It was in the first magazine of WW. Please help me . I bought the Jean Neidish book but they did not have that version.


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