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Inside-Out Stuffed Cabbage

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
  • Total Time
    Prep: 10 min. Cook: 25 min.
  • Makes
    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.

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.
  • 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.