Stuffed Cabbage (Low Sodium)
Stuffed Cabbage (Low Sodium)

Cabbage is a healthy staple of any feast.

Prepare this unique, delicious, and healthy Stuffed Cabbage (Low Sodium) recipe that comes from Cynthia Snyder of Chuluota, Florida. Recipe Details:

  • In a large pot or crock pot, place  cabbage rolls up
  • Use 1 full bottle of catsup (Cynthia uses a low-sodium, natural, or low-sugar catsup)
  • Cynthia also pours a large 2-liter bottle of Vernon’s Diet Ginger Ale
  • 2-3 small boxes of raisins
  • Several slices of ginger
  • 1-2 gloves of garlic
  • 1-2 small boiled onions

Cabbage Rolls:

  • 1 head of cabbage, partially steamed to get large leaves off into which you can roll up meat
  • 1 lb  of 88/12 lean ground beef
  • 1/2 small onion
  • 1 cup rice
  • 2 cloves of garlic
  • 1 bag of regular sauerkraut


  1. Chop up onion and garlic and mix in the 88/12 lean ground beef.
  2. Add rice to ground beef mixture and form into sausage shape/meatballs.
  3. Place one meatball into cabbage leaf and roll them up—should get 9-12.
  4. Place into pot.
  5. Add raisins, small onion, garlic, and ginger.
  6. Pour in liquid ingredients.
  7. Shred up or chop up remaining cabbage, and put on top.
  8. Add sauerkraut on top.
  9. Bring to a boil, cover, lower heat to simmer, cook for 4 hours. (If you are using a Crockpot, cover and cook on low for 6-8 hours.)
Tags: Food