Crock pot Cabbage Rolls
Source of Recipe
List of Ingredients
1/2 small head cabbage (read directions before cutting!)
1/3 cup brown rice, cooked
2/3 pound extra-lean ground beef
1 small egg
1/4 cup onion, chopped fine
4 ounces V-8 vegetable juice (low sodium, if available)
5-oz. canned diced tomatoes
1/8 teaspoon thyme
salt and pepper, to taste
Low fat sour cream for garnish - OPTIONAL
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 bowl, add meat, rice, onion, egg, 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, V8 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!