Stuffed Cabbage Rolls
Stuffed cabbage rolls served with a sugar-free sweet piquant tomato sauce.
1 cabbage (medium size head)
1 pound extra lean ground beef
1 cup cooked rice
1/2 teaspoon garlic powder
1 large egg
1 1/2 cups tomato juice
1 tablespoon vinegar, white or cider
2 tablespoons Splenda® Granular
1/3 cup tomato paste
- Place head of cabbage in large pot. Add water to cover. Heat over high heat and boil cabbage for 15 minutes, or until soft and pliable. Remove cabbage from heat. Drain and cool completely. Remove hard outer veins from the leaves. Set aside.
- Preheat oven to 350°F (175°C).
- Combine beef, rice, garlic powder, and egg in a large mixing bowl. Stir until well blended. Place a small amount (approximately 1/3 cup) of meat mixture into the center of a cabbage leaf. Fold cabbage leaf over, tucking in the sides to keep meat mixture inside the cabbage leaf. Place cabbage rolls in an 8x8-inch pan.
Whisk all remaining ingredients together in a small mixing bowl until smooth. Spoon sauce over the cabbage rolls.
- Bake in preheated 350°F (175°C) oven for 1 hour.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Total Calories 160, Calories from fat 53, Total Fat 5.9 g, Saturated Fat 2.26 g, Cholesterol 47 mg, Sodium 67 mg, Total Carbohydrate 12.56 g, Dietary Fiber 1.4 g, Sugars 2.52 g, Protein 14 g.
Exchanges Per Serving: 1 fat, 2 lean meat 1/2 starch.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.