Did you know that stuffed cabbage is a relatively healthy food? 

So go ahead and enjoy this delicious recipe! 

Ingredients:

• 1 cup boiling water
• 1 medium head of cabbage
• 3 medium onions
• 1 egg
• ½- ¾ cup cooked brown rice 
• 1 cup shredded carrots
• 1 teaspoon salt
• 1 teaspoon pepper
• 1-¼ pounds lean ground beef
• 1 can (15 ounces) tomato sauce
• ½ cup lemon juice
• ½ cup brown sugar Splenda (or ⅓ cup honey)

Instructions:

1. Fill a pot three-quarters full of water; bring to a boil. 
2. Add cabbage; cook for 2-3 minutes or just until leaves fall off head. Set aside 12 large leaves for rolls; chop the remaining cabbage and set aside. 
3. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
4. Slice two onions and set aside; chop the remaining onion. 
5. In a large bowl, combine the chopped onion, egg, rice, carrots, salt and pepper.
6. Crumble the beef into the mixture and mix well.
7. Place 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf and fold in sides. Beginning from the cut end, roll up completely to enclose the filling.
8. Place sliced onions and reserved chopped cabbage in a 13” x 9” pan and arrange cabbage rolls on top. 
9. Combine the tomato sauce, brown sugar Splenda (or honey), and lemon juice; pour over the rolls.
10. Cover and bake at 350°F for 1 hour or until cabbage is tender. 
11. Uncover and bake 5-10 minutes longer or until sauce reaches desired consistency.

Makes 12 rolls – count 2 rolls as a protein.

CLICK HERE for the PDF.