WW: Sweet And Sour Cabbage Rolls

[Kitchen Witch]

WW: Sweet And Sour Cabbage Rolls

1 head cabbage -- large, 34 leaves
Filling
4 cups cooked rice
12 oz. extra lean ground beef
1/2 cup chopped onion
salt & pepper
I added 4 slices cooked & crumbled bacon...optional
Sauerkraut- optional

Sauce
15 ounces tomato sauce
2 tablespoons ketchup {I used chili sauce}
2 tablespoons lemon juice -- or vinegar
1/2 cup chopped onion
2 bay leaves -- optional
salt & pepper
1/4 cup water

Half fill a stock pot or large soup pot with water, bring to a boil.
Core the cabbage as far in as possible.
When water is boiling, carefully lower the whole cabbage into the water. Turn heat to medium.
Using tongs, gently lift off leaves. I let the cabbage simmer in the water for about 15 minutes before removing leaves}
Drain leaves in a colander. Set aside to cool.
FILLING:
Mix 4 cups cold cooked rice with the ground beef, onions & S&P.{I use my hands to gently mix all together so there are no clumps of ground beef}
ROLLING:
Shave off some of the tough vein on the back of the leaves for ease in rolling.
Place approximately 1/8 cup filling at one end of leaf, roll, tucking sides in to make a nice neat roll. Repeat until all 34 leaves are rolled.
Pam spray a casserole. Lay scraps of leaves in the bottom of casserole. Lay the rolls side by side & layer them if necessary. I added drained sauerkraut to the bottom & in between each layer of rolls...approx. 2 cups}
Prepare sauce & pour it over the rolls. Cover with additional cabbage leaves. The added leaves on bottom & top help to prevent scorching & keeps the moisture in}
Cover casserole & bake in a 275° for at least 3 hours or until fork tender.
Remove the top layer of cabbage leaves & discard.
Serve hot with low fat sour cream. Add on the Points for the sour cream

34 Cabbage Rolls at 1 Point each.