Servings: 6

Weight Watcher Smart Points: 6

Preparation Time: 15 Minutes

Cooking Time: 45 Minutes

Ready In: 60 Minutes


  • 1 tsp cinnamon
  • 2 Tbs dried mint - crushed
  • 4 garlic cloves - grated
  • 1 green cabbage
  • 1 lb ground sirloin
  • Juice of 1 lemon
  • ½ Tbs kosher salt
  • ½ tsp pepper
  • ½ c long grain white rice


  1. Bring a large pot of water (or chicken broth) to a boil.Cut cabbage in half and remove tough inner core
  2. Carefully remove as many outer leaves as possible and set aside.When water or broth has come to a boil, use tongs to immerse cabbage leaves into the liquid.Cook for 2-3 minutes or until tender; set aside to cool.Drain liquid from the pot and set aside to use when cooking stuffed cabbage leaves.In a medium bowl, combine sirloin, rice, salt, pepper, lemon juice, cinnamon and half of the garlic.Working one leaf at a time, place 1-2 tablespoons of meat mixture in the middle and roll until meat is covered with cabbage.Place stuffed cabbage rolls in the same pot you used to cook the leaves and line them up close together, alternating direction with each layer
  3. Continue until leaves are gone.If you have any extra meat mixture, roll them into tiny meatballs and add them on top of the stuffed rolls.Cover stuffed cabbage with water - about ½ in above top layer.Throw in dried mint and remaining 2 crushed garlic cloves.Squeeze any leftover lemon juice and season with salt and pepper to taste.Take a small plate and turn it upside down and place on top of rolls.Push down to ensure all rolls are submersed in liquid.Cover pot and bring to a boil.Simmer for 20-30 minutes or until meat is fully cooked through
  4. Serve with plain yogurt.

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