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| 2 ca. 1 Liter | water |
| 12 gross | Green cabbage leaves; about 1 pd. |
| 1 Tasse | Cooked carrot; cooked |
| 1/4 Tasse | Raw brown rice; |
| 1 | Egg; beaten sightly |
| 1 1/2 Tasse | tomato juice |
| 1 mittel | onion |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | Freshly gound pepper; |
| 20 Milliliter | Garlic; cruched |
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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.
Hess, R.D., M.S. and Katharine Middleton
Brought by you and yours via Nancy O'Brion and her Meal Master
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