Did you know that stuffed cabbage is a relatively healthy food?
So go ahead and enjoy your Sukkos favorites! It’s actually on the plan!
Ingredients:
- 1 cup boiling water
- 1 medium head 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 brown sugar Splenda (or ⅓ cup honey)
- ½ cup lemon juice
Instructions:
(Don’t be intimidated by this list – if you’ve made stuffed cabbage before, it’s likely almost exactly the same process! It just looks difficult 😉 )
- Fill a pot three-quarters full of water; bring to a boil.
- Add cabbage; cook for 2-3 minutes or just until leaves fall off head. Set aside 12 large leaves for rolls; chop remaining cabbage and set aside.
- Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
- Slice two onions and set aside; chop the remaining onion.
- In a large bowl, combine the chopped onion, egg, rice, carrots, salt and pepper.
- Crumble beef into mixture and mix well.
- 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 filling.
- Place sliced onions and reserved chopped cabbage in a 13” x 9” pan and arrange cabbage rolls on top.
- Combine the tomato sauce, brown sugar Splenda (or honey) and lemon juice; pour over rolls.
- Cover and bake at 350°F for 1 hour or until cabbage is tender.
- 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
