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Beef Cabbage Rolls

Beef Cabbage Rolls
Cinnamon adds a unique, slightly sweet taste to these stuffed cabbage rolls. Serve with a side of broccoli for a delectable meal. — Taste of Home Test Kitchen
4 ServingsPrep: 30 min. Bake: 65 min.

Ingredients

  • 1/3 cup uncooked brown rice
  • 1 medium head cabbage
  • 1 medium onion, chopped
  • 2 egg whites
  • 3 tablespoons dried currants
  • 2 tablespoons pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 3/4 pound lean ground beef (90% lean)
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  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon dried thyme

Directions

  • Cook rice according to package directions.
  • Meanwhile, cook cabbage in boiling water just until outer leaves pull
  • away easily from head. Set aside 8 large leaves for rolls.
  • Refrigerate remaining cabbage for another use. Cut out the thick
  • vein from the bottom of each reserved leaf, making a V-shaped cut.
© Taste of Home 2013

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Beef Cabbage Rolls (continued)

Directions (continued)

  • In a small nonstick skillet coated with cooking spray, saute onion
  • until tender. In a large bowl, combine the rice, onion, egg whites,
  • currants, pine nuts, lemon juice, oregano, pepper, salt and
  • cinnamon. Crumble beef over mixture and mix well.
  • Place about 1/3 cup beef mixture on each cabbage leaf. Fold in sides,
  • beginning from the cut end. Roll up completely to enclose filling.
  • Place seam side down in a 13-in. x 9-in. baking dish coated with
  • cooking spray. Combine the tomato sauce, brown sugar and thyme; pour
  • over rolls.
  • Cover and bake at 350° for 1 hour or until cabbage is tender and
  • a meat thermometer reads 160°. Uncover; bake 5-10 minutes longer
  • or until sauce reaches desired consistency. Yield: 4 servings.
Nutrition Facts: 2 cabbage rolls equals 335 calories, 10 g fat (3 g saturated fat), 53 mg cholesterol, 198 mg sodium, 39 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013