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Inside-Out Stuffed Cabbage

4.6 | 25 Reviews
Total Time:Prep: 10 min. Cook: 25 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 20, 2023

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


Test Kitchen Tips
  • Cut down prep time by using frozen already cubed butternut squash.
  • If you like cabbage rolls a little on the sour side, add a tablespoon or two of white or cider vinegar at the end of the cook time.

    • Watch How to Make Inside-Out Stuffed Cabbage

    TEST KITCHEN APPROVED

    Inside-Out Stuffed Cabbage

    4.6 | 25 Reviews Add your review
    Yield:4 servings
    Prep:10 min
    Cook:25 min
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    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
    Text Ingredients
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    Directions

    1. 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.
    2. 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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