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Crock-Pot Cabbage Rolls
Serves 6
1 1/2 pounds extra-lean ground beef
1 cup brown rice, cooked
1 egg, slightly beaten
1 medium onion, chopped fine
1 head cabbage
12 ounces V-8 vegetable juice, low sodium
1 14.5-oz. can diced tomatoes
1/2 teaspoon thyme
salt and pepper, to taste
toothpicks
If you haven't already prepared the cabbage, remove cabbage leaves
from the head carefully, trying to keep whole. Scald them in hot
boiling water just till wilted and then drain them on paper towels to
cool. Set aside.
Chop any remaining cabbage and place in bottom of crock-pot.
In a large bowl, combine meat, rice, onion, egg, and salt and pepper;
mix well.
Place about 1/4 cup meat mixture in center of each cabbage leaf; fold
edges to the inside and roll ends over the meat mixture. Secure each
roll with a toothpick. Place rolls evenly on top of the chopped
cabbage in the crock-pot.
Combine tomatoes, V-8 juice, thyme and salt and pepper and pour over
cabbage rolls. Cover and cook on low for 7 to 9 hours.
Per Serving: 351 Calories; 21g Fat; 25g Protein; 16g Carbohydrate; 3g
Dietary Fiber; 112mg Cholesterol; 212mg Sodium. Exchanges: 1/2 Grain
(Starch); 3 Lean Meat; 1 1/2 Vegetable; 2 Fat.
SERVING SUGGESTIONS: Serve cabbage rolls over brown rice with a
dollop of low fat sour cream on top. Add a big green salad and a bowl
of raw baby carrots on the table for the kids!
VEGETARIANS: Use TVP Crumbles instead of ground beef.
Serves 6
1 1/2 pounds extra-lean ground beef
1 cup brown rice, cooked
1 egg, slightly beaten
1 medium onion, chopped fine
1 head cabbage
12 ounces V-8 vegetable juice, low sodium
1 14.5-oz. can diced tomatoes
1/2 teaspoon thyme
salt and pepper, to taste
toothpicks
If you haven't already prepared the cabbage, remove cabbage leaves
from the head carefully, trying to keep whole. Scald them in hot
boiling water just till wilted and then drain them on paper towels to
cool. Set aside.
Chop any remaining cabbage and place in bottom of crock-pot.
In a large bowl, combine meat, rice, onion, egg, and salt and pepper;
mix well.
Place about 1/4 cup meat mixture in center of each cabbage leaf; fold
edges to the inside and roll ends over the meat mixture. Secure each
roll with a toothpick. Place rolls evenly on top of the chopped
cabbage in the crock-pot.
Combine tomatoes, V-8 juice, thyme and salt and pepper and pour over
cabbage rolls. Cover and cook on low for 7 to 9 hours.
Per Serving: 351 Calories; 21g Fat; 25g Protein; 16g Carbohydrate; 3g
Dietary Fiber; 112mg Cholesterol; 212mg Sodium. Exchanges: 1/2 Grain
(Starch); 3 Lean Meat; 1 1/2 Vegetable; 2 Fat.
SERVING SUGGESTIONS: Serve cabbage rolls over brown rice with a
dollop of low fat sour cream on top. Add a big green salad and a bowl
of raw baby carrots on the table for the kids!
VEGETARIANS: Use TVP Crumbles instead of ground beef.