 |
Prep Time: 30 Minutes Cook Time: 65 Minutes |
Ready In: 95 Minutes Servings: 4 |
|
Ingredients:
1/3 cup(s) uncooked brown rice |
1 medium head(s) cabbage |
1 medium onion, chopped |
2 egg whites |
3 tablespoon(s) dried currants |
2 tablespoon(s) pine nuts |
2 tablespoon(s) lemon juice |
1/2 teaspoon(s) dried oregano |
1/4 teaspoon(s) pepper |
1/8 teaspoon(s) salt |
1/8 teaspoon(s) ground cinnamon |
3/4 pound(s) lean ground beef (90% lean) |
2 8-ounce can(s) no-salt-added tomato sauce |
2 tablespoon(s) brown sugar |
1/4 teaspoon(s) dried thyme |
Directions:
1. • Cook rice according to package directions.
2. • 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.
3. • 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.
4. • 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.
5. • 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.
|
|