2 quarts of water
12 large green cabbage leaves (about one pound)
1 cup of diced cooked carrot
3/4 pound of lean ground beef or extra lean
1/4 cup of raw brown rice
1 egg, beaten slightly
1 & 1/2 cups of tomato juice
1 sixteen (16) ounce can of stewed tomatoes, with the liquid
1 medium onion, sliced
1/4 teaspoon of salt
1/4 teaspoon of freshly ground pepper
2 cloves of garlic, crushed
Preheat your oven to 325 degrees F.
Boil 2 quarts of water in a large saucepan or dutch oven.
Arrange your cabbage leaves loosely in the pan. Cover and cook over medium heat until the cabbage is limp but not soft, about 8 minutes. Drain and cool the leaves.
Puree carrots in a blender or food processor fitted with steel blade; mix with ground beef, rice and eggs.
Spoon 2 tablespoons of the meat mixture onto each leaf. Tuck the ends in and roll up jelly roll style.
Place the seam side down in a 9" x 13" baking pan. Pour the tomato juice, tomatoes, onion slices and seasonings over the cabbage rolls.
Cover and bake for 1 hour; uncover and cook for an additional 30 minutes.
Makes 6 servings (yield: 12 rolls)
One serving = 2 cabbage rolls
One serving = 2 meat/protein, 1 starch, 1 fruit/veggie
Calories = 197
g protein = 16
g carbohydrate = 20
g dietary fiber = 2.3
g fat - total = 6
mg cholestrol = 86
mg sodium = 504
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