CABBAGE ROLLS

CABBAGE ROLLS

I think you will agree that this recipe is delicious! You won’t miss the rice at all, trust me on that! They make great little snacks too. My hubby loves these! The birds are chirping and the skies are clouding over already, which means rain will be on its way shortly. I need to go and get ready for the day, but was thinking of you all this morning and decided to post something interesting for you to look at. I hope some of you try this recipe, because I know you will enjoy it. Have a great day and a stupendous, productive week ahead!

By the way when we had our company from Canada visiting for a month in January, Dave said when I made these, "Jen, you've outdone yourself!" High praise! :)

Ingredients:

2 lbs lean ground beef or pork (0.9 kg)

¹/₂cup Gluten-Free Bake Mix 2, OR 2 tbsp coconut flour (125 mL)

2 tbsp dehydrated chopped onion, (30 mL)

OR 6 tbsp chopped fresh onion (90 mL)

2 eggs

1¹/₂tsp salt (7 mL)

¹/₂tsp black pepper (2 mL)

¹/₄tsp garlic powder (1 mL)

14 large cabbage leaves

Tomato-Chili Sauce:

14 oz can tomato sauce (284 mL)

³/₄cup water (175 mL)

5¹/₂fl oz can tomato paste (156 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tbsp sugar (30 mL)
(Optional) - just to balance very savory flavors

1 tsp dried basil (5 mL)

¹/₂tsp chili powder (2 mL)

¹/₄tsp salt (1 mL)

Instructions:

In large bowl, combine ground beef, Gluten-Free Bake Mix, OR coconut flour, dehydrated onion, OR fresh onion, eggs, salt, pepper and garlic powder.

In large electric frying pan or large pot, with hot water, place 3 cabbage leaves at a time. Cover and allow to soften at least one minute. Remove to clean dinner plate. On another clean dinner plate, place one large cabbage leaf. Cut harder, stalky end off. Form some of meat mixture into small roll to fit cabbage leaf, fold in sides and roll up to form bundles; secure with wooden toothpicks as necessary. Place cabbage roll in 9 x 13-inch (23 x 33 cm) glass baking dish. Repeat with remaining meat and cabbage leaves.

Tomato-Chili Sauce: In blender combine tomato sauce, water, tomato paste, SPLENDA^® Granular, basil, chili powder and salt. Pour over cabbage rolls. Cover with foil.

Bake in 375°F (190°C) oven 2 hours. Remove foil, baste cabbage rolls with sauce and bake another 20 minutes.

Helpful Hints: If you like spicy food, then add bit of hot sauce to the Tomato-Chili sauce if everyone in the family likes spicy food otherwise add hot sauce to your individual serving.

Yield: 14 to 16 rolls

1 cabbage roll

204.7/179.1 calories

15.5/13.5 g protein

12.1/10.6 g fat
7.0/6.1 g carbs

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