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Beef Cabbage Stromboli Recipe

I served this hearty loaf to hungry workers who helped my husband and I move to our new house. It really satisfied their appetites.—Pamela Courtney, Des Moines, Iowa

This recipe is:

Diabetic Friendly

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Beef Cabbage Stromboli Recipe

Prep: 30 min. + rising Bake: 20 min.

Yield: 12 Servings

30 20 50

Ingredients

2 loaves (1 pound each) frozen bread dough
1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1/2 cup chopped onion
3 cups shredded cabbage
2 tablespoons Worcestershire sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons dried thyme
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

Place each frozen loaf in a 9-in. x 5-in. loaf pan coated with cooking spray. Let rise until dough is 1 in. above top of pan. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add cabbage, Worcestershire sauce, soy sauce and thyme. Cover and cook for 15 minutes or until cabbage is tender; drain.
Punch dough down. Place each loaf on an ungreased baking sheet; pat into a 16-in. x 10-in. rectangle. Spoon meat mixture lengthwise down one side of each rectangle to within 1 in. of edges. Sprinkle with cheeses.
Fold dough over filling; turn edges under to seal. With a sharp knife, make four diagonal slashes on top of loaves. Bake at 375° for 20-22 minutes or until golden brown. Serve warm. Yield: 2 loaves (6 servings each).

Nutritional Analysis: One serving equals 367 calories, 13 g fat (5 g saturated fat), 31 mg cholesterol, 672 mg sodium, 42 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.

Originally published as Beef Cabbage Stromboli in Country Woman September/October 2001, p37