Stuffed Cabbage Rolls
- 1 cabbage (medium size head)
-
- Filling:
- 1 pound extra lean ground beef
1 cup cooked rice
1/2 teaspoon garlic powder
1 large egg
-
- Sauce:
- 1 1/2 cups tomato juice
1 tablespoon vinegar, white or cider
2 tablespoons SPLENDA® Granular
1/3 cup tomato paste
- Place head of cabbage in large pot. Add
water to cover. Heat over high heat and boil cabbage for 15 minutes,
or until soft and pliable. Remove cabbage from heat. Drain and
cool completely. Remove hard outer veins from the leaves. Set
aside.
- Preheat oven to 350°F.
- Combine beef, rice, garlic powder, and
egg in a large mixing bowl. Stir until well blended. Place a
small amount (approximately 1/3 cup) of meat mixture into the
center of a cabbage leaf. Fold cabbage leaf over, tucking in
the sides to keep meat mixture inside the cabbage leaf. Place
cabbage rolls in an 8 x 8-inch pan.
Whisk all remaining ingredients together in a small mixing bowl
until smooth. Spoon sauce over the cabbage rolls.
- Bake in preheated 350°F oven for 1
hour.
Makes 8 servings.
Nutrients Per Serving:
Total Calories 160, Calories from fat 53, Total Fat 5.9 g, Saturated
Fat 2.26 g, Cholesterol 47 mg,
Sodium 67 mg, Total Carbohydrate 12.56 g, Dietary Fiber 1.4 g,
Sugars 2.52 g, Protein 14 g.
Exchanges Per Serving: 1 fat, 2 lean meat 1/2 starch.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie
sweetener made from sugar that is suitable for diabetics. For
more information regarding this product, please call 1-800-777-5363
or visit their website at www.splenda.com.
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