- 3/4 pound lean ground beef
- 1/2 cup chopped onion
- 1 cup cooked long grain white rice
- 1/4 tsp ground cinnamon
- 1 egg white
- 6 large cabbage leaves
- 1 can (14 1/2 ounces) no salt added stewed tomatoes
- 1 can ( 15 ounces) no salt added tomato sauce
In medium skillet, brown meat and onion over medium-high heat; drain. Add rice and cinnamon. Season with salt-free herb seasoning, if desired. Remove from heat; stir in egg white. Pre-cook cabbage leaves 3 minutes in small amount of boiling water; drain. Divide meat mixture among cabbage leaves. Roll cabbage leaves loosely around meat mixture, allowing room for rice to swell. Secure with toothpicks. In a 4-quart saucepan, combine tomatoes and tomato sauce; bring to boil. Reduce heat; add cabbage rolls. Simmer, uncovered, 30 minutes.Yield: 6 servings
Nutrition Information: 1 roll
- 238 Calories
- 8 grams Fat
- 42 milligrams Cholesterol
- 86 milligrams Sodium
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