Hungarian Cabbage Rolls

Hungarian Cabbage Rolls Ingredients

2 qt Water	1 1/2 c Tomato juice;
12 lg Green cabbage leaves; about	1 md Onion;
1 c Cooked carrot; cooked	1/4 ts Salt
1/4 c Raw brown rice;	1/4 ts Freshly gound pepper;
1 Egg; beaten sightly	2 cl Garlic; cruched

Instructions for Hungarian Cabbage Rolls

Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan or dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook over medium heat until cabbage leaves are limp but not soft, about 8 minutes. Drain and cool leaves. Puree carrot in blender or food processor fitted with steel blade; mix with ground beef, rice, and egg. Spoon 2 tablespoon of the meat mixture onto each leaf. Tuck ends in and roll up jelly roll style. Place seam side down in 9" by 13" baking pan. Pour tomato juice tomatoes, onion slices and seasonings over cabbage rolls. Cover and bake 1 hour; uncover and cook for an addional 30 minutes. Food Exchanges per servings: 2 LEAN MEAT EXCHANGES + 1 STARCH EXCHANGE + 1 VEGETABLE EXCHANGE CHO: 20g; PRO: 16g; FAT: 6g; CAL: 197; Low-sodium diet: Omit salt. Substitute unsalted tomatoe juice and unsalted canned tomatoes. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and Katharine Middleton Brought by you and yours via Nancy OBrion and her Meal Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: Cuisine: Uncategorized

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