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Ethnic - Hungarian Cabbage Rolls

Source of Recipe

from diabetic gourmet magazine


List of Ingredients

2 quarts water
12 large green cabbage leaves, (about 1 lb.)
1 c. cooked chunks carrot
1/4 c. raw brown rice
1 slightly beaten egg
1 1/2 c. low salt tomato juice
1 16oz. can unsalted chopped tomatoes
1 medium sliced onion
1/4 tsp. ground black pepper
2 mashed garlic cloves


Recipe

Preheat oven to 325. Need a 13x9x2" baking pan.
Boil the water in a large saucepan or Dutch oven type pot.
Place the cabbage leaves loosely in the pan.
Cover and cook over a medium heat until the cabbage leaves are limp but not soft, about 8 minutes. Drain and let leaves cool.
Puree the carrot in a blender/food processor and then mix with the ground beef, rice, and egg.
Spoon 2 tbsp. of the meat mixture onto each leaf.
Tuck the ends in and roll up like a jelly roll.
Place seam side down in the baking pan.
Place the onion slices over top of the rolls.
Mix the tomato juice, tomatoes, and seasonings together and pour over cabbage rolls.
Cover and bake for 1 hour.
Uncover and cook for an additional 30 minutes.
Makes 6 servings.

Nutritional info per serving:
CHO: 20g; PRO: 16g; FAT: 6g; CAL: 197;
Diabetic exchanges: 2 lean meat, 1 starch, 1 vegetable.