Preparing stuffed cabbage rolls can be time-consuming, but this version with butternut squash has the classic flavors —and it’s table ready in just 30 minutes. —Taste of Home Test Kitchen
Inside-Out Stuffed Cabbage
Test Kitchen Tips
Watch How to Make Inside-Out Stuffed Cabbage
Inside-Out Stuffed Cabbage
Prep Time
10 min
Cook Time
25 min
Yield
4 servings
Ingredients
- 1 pound ground beef
- 2 cups cubed peeled butternut squash (about 12 ounces)
- 1 medium green pepper, chopped
- 1 envelope Lipton beefy onion soup mix
- 1 tablespoon brown sugar
- 1 can (11-1/2 ounces) Spicy Hot V8 juice
- 1 cup water
- 6 cups chopped cabbage (about 1 small head)
- 1/2 cup uncooked instant brown rice
Directions
- In a Dutch oven, cook beef with squash and pepper over medium-high heat until no longer pink; crumble beef; drain. Stir in soup mix, brown sugar, V8 juice, water and cabbage; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, 8-10 minutes, stirring occasionally.
- Stir in rice; return to a boil. Simmer, covered, 5 minutes. Remove from heat; let stand, covered, until rice is tender, about 5 minutes.
Nutrition Facts
1-1/2 cups: 382 calories, 15g fat (5g saturated fat), 70mg cholesterol, 841mg sodium, 40g carbohydrate (13g sugars, 7g fiber), 25g protein.
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