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Traditional dish of boiled cabbage leaves stuffed with a vegetable or meat filling and cooked.
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 piece (medium) of Cooked cabbage roll (120 g) has 114 calories. That works out to 95 calories per 100 g. It contains 16.6 g of carbs, 5 g of protein, 3.2 g of fat and 3.1 g of fiber. Its 45.6 µg of Vitamin K covers 38% of the Daily Value. Its glycemic index is 38 (low), so it raises blood sugar slowly.
Selected: 2 piece (medium) · 120 g
114
KCAL / 120G
Carbs
16.6g
· 6% DV
Protein
5g
· 10% DV
Fat
3.2g
· 4% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 58% · Protein 17% · Fat 25%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 114 kcal | |
| Total fat | 3.2 g | 4% |
| Saturated fat | 0.84 g | 4% |
| Trans fat | 0 g | |
| Sodium | 312 mg | 14% |
| Total carbohydrate | 16.6 g | 6% |
| Fiber | 3.1 g | 11% |
| Protein | 5 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 2 piece (medium) | 120 g | 114 kcal |
| 1 piece (small) | 60 g | 57 kcal |
| 1 piece (thick) | 90 g | 86 kcal |
| 100 g | 100 g | 95 kcal |
| 3 piece (large) | 180 g | 171 kcal |
| 1 serving (medium) | 200 g | 190 kcal |
| 4 piece (jumbo) | 240 g | 228 kcal |
| 1 serving (large) | 300 g | 285 kcal |
Calculated from 95 calories per 100 g.
Cooked cabbage rolls are made by wrapping a filling in softened cabbage leaves and simmering the rolls until tender. Trim or thin the thick leaf ribs first, then place the rolls seam-side down in a snug layer so they stay closed.
Cooked cabbage rolls can be filled with rice, onion, herbs and spices, with minced meat added in many versions. Meat-free fillings often use rice and vegetables; tomato, lemon and regional seasonings vary by family and cuisine.
Usually, rice for cooked cabbage rolls is added uncooked or only partly cooked because it finishes cooking inside the leaf. Leave room for it to expand, and add enough cooking liquid so the filling does not turn out hard.
To stop cooked cabbage rolls from unrolling, wrap each leaf firmly with the seam tucked underneath and pack the rolls close together in the pan. Keep the simmer gentle; vigorous boiling can jostle the rolls apart.
Tomato-based sauce is a common match for cooked cabbage rolls, though some versions are cooked with lemon or a light broth instead. Serve the sauce used for cooking over the rolls, or add plain yogurt for a tangy contrast.
Yes, you can assemble cooked cabbage rolls ahead and refrigerate them before cooking. Cover the dish and cook them when ready; if they are already cooked, chill them promptly and reheat until steaming hot throughout.
Yes, cooked cabbage rolls freeze well when cooled and packed in an airtight container. Freeze them with a little of their cooking sauce to help prevent drying, then thaw in the refrigerator and reheat thoroughly.
Reheat cooked cabbage rolls covered with a splash of water, broth or their sauce. Warm them gently in a covered pan or microwave until hot throughout; uncovering them for the whole reheating process can dry out the leaves and filling.
Cooked cabbage rolls go well with a simple salad, bread or plain yogurt. If the rolls are already served with a rich tomato sauce, choose a light side; tangy yogurt is especially good with meat-filled versions.
Cooked cabbage rolls can be a balanced meal, especially when filled with vegetables and served with a simple side. Meat, added oil, salt and sauce change the overall balance, so home recipes can be adjusted to suit your preferences.
Vitamins
Vitamin K
45.6µg · 38% DV
Vitamin C
19.2mg · 21% DV
B6
0.22mg · 13% DV
Folate
45.6µg · 11% DV
Minerals
Sodium
312mg · 14% DV
Copper
0.1mg · 11% DV
Manganese
0.22mg · 10% DV
Phosphorus
62mg · 9% DV
Potassium ⭐
204mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 114 calories in 2 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A cooked cabbage roll is made by wrapping softened cabbage leaves around a rice-and-vegetable filling or one that includes minced meat, then simmering the parcels until tender. In Turkey, where cabbage sarma is a familiar home-cooked dish, recipes vary by region and household; both olive-oil versions and meat-filled ones are common.
The leaves turn soft while the filling stays moist and takes on the seasoning of the cooking liquid. Serve the rolls warm, often with yogurt or a squeeze of lemon, as a main dish or alongside other small plates. They provide some fibre from the cabbage and filling; for a lighter meal, pair a modest portion with a crisp salad rather than a rich side.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.84g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.