Hungarian Cabbage Rolls I

Ingredients

• 2 quarts water
• 1½ pounds ground beef
• 12 large green cabbage leaves, about 1 lb
• 1 cup cooked carrot, cooked
• ¼ cup raw brown rice
• 1 egg, beaten sightly
• 1½ cups tomato juice
• 1 medium onion
• ¼ tsp salt
• ¼ tsp freshly ground pepper
• 2 cloves garlic, crushed

Procedures

1. Preheat oven to 325°F.
2. Boil 2 quarts of water in a large saucepan or dutch oven.
3. Arrange cabbage leaves loosely in pan.
4. Cover and cook over medium heat until cabbage leaves are limp but not soft, about 8 minutes.
5. Drain and cool leaves.
6. Purée carrot in blender or food processor fitted with steel blade; mix with ground beef, rice, and egg.
7. Spoon 2 tablespoon of the meat mixture onto each leaf.
8. Tuck ends in and roll up jelly roll style.
9. Place seam side down in 9" by 13" baking pan.
10. Pour tomato juice tomatoes, onion slices and seasonings over cabbage rolls.
11. Cover and bake 1 hour; uncover and cook for an additional 30 minutes.

Nutritional information

Per servings:

• cho: 20g | pro: 16g | fat: 6g | calories: 197
• Food exchanges: 2 lean meat | 1 starch | 1 vegetable
• Low-sodium diet: omit salt. Substitute unsalted tomato juice and unsalted canned tomatoes.