Cabbage Rolls
Cabbage leaves will separate easily if you remove the core from the head of cabbage and let the cabbage stand in cold water for 10 minutes.
Prep: 20 min; Bake: 45 min 1 Serving: Calories 390; Fat 17 g; Carb 37 g
12 cabbage leaves
1 lb. Lean ground beef
½ cup uncooked instant rice
1 can (15 oz.) tomato sauce
½ teaspoon salt
1/8 teaspoon pepper
1 medium onion, chopped (½ cup)
1 clove garlic, finely chopped
1 can (4-ozs.) mushroom stems and pieces,
undrained
1 teaspoon sugar
½ teaspoon lemon juice
1 tablespoon cornstarch
1 tablespoon water
- Cover cabbage leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp. Remove leaves; drain.
- Heat oven to 350 degrees.
- Mix beef, rice, ½ cup of the tomato sauce, the salt, pepper, onion, garlic and mushrooms.
- Place about 1/3 cup beef mixture at stem end of each leaf. Roll leaf around beef mixture, tucking in sides. Place cabbage rolls, seam sides down, in ungreased square baking dish, 8 x 8 x 2 inches.
- Mix remaining tomato sauce, the sugar and lemon juice; pour over cabbage rolls.
- Cover and bake about 45 minutes or until beef mixture is no longer pink in center and juice is clear.
- Remove cabbage rolls to platter. Pour liquid in baking dish into 1-quart saucepan. Mix cornstarch and water; stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour sauce over cabbage rolls. Makes 4 Servings.
Lighter Cabbage Rolls: For 12 grams of fat and 350 calories per serving, substitute ground turkey for the ground beef.
Corned Beef Cabbage Rolls: Substitute 1 pound chopped cooked corned beef for the ground beef.