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Prep Time: 30 Minutes Cook Time: 65 Minutes |
Ready In: 95 Minutes Servings: 4 |
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Cinnamon adds a unique, slightly sweet taste to these stuffed cabbage rolls. Serve with a side of broccoli for a delectable meal. 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 ground beef |
2 cans (8 ounces each) no-salt-added tomato sauce |
2 tablespoons brown sugar |
1/4 teaspoon 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. Yield: 4 servings.
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