Free Recipe Hungarian Cabbage Rolls
Recipe Type: D Recipes
Recipe Preparation: bake
Cooking Ingredients for Hungarian Cabbage Rolls Recipe
2 qt Water
12 lg Green cabbage leaves; about
-1 pd.
1 c Cooked carrot; cooked
1/4 c Raw brown rice;
1 Egg; beaten sightly
1-1/2 c Tomato juice;
1 md Onion;
1/4 ts Salt
1/4 ts Freshly gound pepper;
2 cl Garlic; cruched
Hungarian Cabbage Rolls Preparation
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 O”Brion and her Meal Master diabetic
Cooking Temperature:
Recipe Serves: 6
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