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Unstuffed "Stuffed" Cabbage

Source of Recipe

unknown


List of Ingredients

1 pound extra lean ground beef
1 egg
1 cup cooked rice
1 tablespoon Splenda
1 onion -- chopped
dash cinnamon
dash allspice
salt and pepper to taste
2 small cans tomato sauce
1 small can sauerkraut
3 tablespoons brown sugar
1 small cabbage


Recipe

Mix meat with egg, rice and Splenda; season with cinnamon, allspice, salt and pepper. Form into balls.

To make sauce, sauté chopped onion in a pan sprayed with vegetable cooking spray until golden. Add tomato sauce, sauerkraut with its juice, and brown sugar; heat this mixture.

Shred cabbage, or cut into thin strips (eliminate any hard, veined parts). Pour some of sauce on bottom of roasting pan, layer half of shredded cabbage over sauce, then place meat balls on top of cabbage. Cover with remaining cabbage, and pour on remaining sauce.

Cover pan with lid or foil; bake at 325º for 1-1/2 hours. Lower heat to 275º; bake for 1 hour.

Per Serving: 216 Calories; 10g Fat (43.5% calories from fat); 13g Protein; 17g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 614mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.