STUFFED CABBAGE ROLLS
8 medium to large cabbage leaves
3/4 pound ground beef, 3/4 pound ground pork
1/3 cup chopped onion(one small)
1 7 1/2 ounce can tomatoes, diced
1/2 cup water
1/2 tsp. dried thyme, crushed
1/4 tsp. pepper
1/3 cup long brown rice(dry)
2 tsp. sweet paprika(optional)
1/4 cup shredded Swiss cheese
1 (15 ounce can) tomato sauce
1 packet Splenda
1/2 tsp. dried thyme
1/4 cup shredded Swiss cheese
Remove center veins from cabbage leaves keeping each leaf in 1 piece. Immerse leaves, 4 at a time into boiling water about 3 minutes or until limp. Drain well
For filling, in a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat, stir in undrained tomatoes, 1/2 tsp. thyme and pepper and rice. Reduce heat, simmer, covered, for 15 minutes or until rice is tender. Stir in 1/4 cup Swiss cheese.
Place about 1/3 cup filling on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.
For sauce, in a small mixing bowl stir together tomato sauce, Splenda and 1/2 tsp. thyme. Pour 1/2 of the tomato mixture into a 2 quart square baking dish. Arrange cabbage rolls atop the tomato mixture. Spoon remaining tomato mixture atop. Bake, uncovered at 350 degrees for 30 minutes or until heated. Sprinkle with 1/4 cup Swiss cheese. Let stand 2 minutes until cheese melts. serves 4; 27 carbs
Tip: Use this same recipe for Stuffed peppers. Instead of using cabbage, use green bell peppers that have been hollowed out and substitute the shredded Swiss cheese with shredded American Cheese.....Better Homes and Gardens Cookbook
www.generositieoftheheart.blogspot.com
8 medium to large cabbage leaves
3/4 pound ground beef, 3/4 pound ground pork
1/3 cup chopped onion(one small)
1 7 1/2 ounce can tomatoes, diced
1/2 cup water
1/2 tsp. dried thyme, crushed
1/4 tsp. pepper
1/3 cup long brown rice(dry)
2 tsp. sweet paprika(optional)
1/4 cup shredded Swiss cheese
1 (15 ounce can) tomato sauce
1 packet Splenda
1/2 tsp. dried thyme
1/4 cup shredded Swiss cheese
Remove center veins from cabbage leaves keeping each leaf in 1 piece. Immerse leaves, 4 at a time into boiling water about 3 minutes or until limp. Drain well
For filling, in a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat, stir in undrained tomatoes, 1/2 tsp. thyme and pepper and rice. Reduce heat, simmer, covered, for 15 minutes or until rice is tender. Stir in 1/4 cup Swiss cheese.
Place about 1/3 cup filling on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.
For sauce, in a small mixing bowl stir together tomato sauce, Splenda and 1/2 tsp. thyme. Pour 1/2 of the tomato mixture into a 2 quart square baking dish. Arrange cabbage rolls atop the tomato mixture. Spoon remaining tomato mixture atop. Bake, uncovered at 350 degrees for 30 minutes or until heated. Sprinkle with 1/4 cup Swiss cheese. Let stand 2 minutes until cheese melts. serves 4; 27 carbs
Tip: Use this same recipe for Stuffed peppers. Instead of using cabbage, use green bell peppers that have been hollowed out and substitute the shredded Swiss cheese with shredded American Cheese.....Better Homes and Gardens Cookbook
www.generositieoftheheart.blogspot.com
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