Nutrition Facts

  • One serving:
  • 2 cabbage rolls
  • Calories:
  • 281
  • Fat:
  • 9 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 50 mg
  • Sodium:
  • 897 mg
  • Carbohydrate:
  • 24 g
  • Fiber:
  • 4 g
  • Protein:
  • 24 g
  • Diabetic Exchange:
  • 3 lean meat, 3 vegetable, 1/2 starch.


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Cabbage Rolls

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This is a delicious recipe for traditional cabbage rolls. In summer when tomatoes are plentiful, I use peeled fresh tomatoes instead of canned diced tomatoes to reduce the sodium. —Dolly Mullen of Langley, Washington

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 35 min. Bake: 35 min.

Ingredients:

  • 1 medium head cabbage
  • 3/4 pound lean ground beef
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup water
  • 1/3 cup instant brown rice
  • 1 can (15 ounces) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sugar
  • 1/2 cup shredded part-skim mozzarella cheese

Directions:

Cook cabbage in boiling water just until leaves fall off 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. Set aside.
    In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes.
    Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling.
    In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture.
    Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 4 servings.


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