- 1 medium onion
- 1 garlic clove, pressed
- 1 tsp./5 ml salt
- 1/2 tsp./2 ml pepper
- 1/2 cup/125 ml stock or water
- 2 tsp./10 ml prepared mustard
- 1/4 cup/50 ml ketchup
- 1 tsp./5 ml HP sauce
- 1/2 cup/125 ml long grain rice (raw)
- 1 (28
oz./796 ml) can tomatoes
- 2 (312
grams/11 oz.) cans tomato mushroom sauce
cup/125 ml sugar Twin (brown sugar
juice of one lemon (1/4 cup/50 ml)
Place cabbage in a plastic bag in freezer at
least 2 days in advance. Remove from freezer
the night before you intend to make cabbage
rolls. Remove from bag and place in colander
in sink. In the morning, core cabbage.
Leaves will separate easily. Dry with paper
Combine all stuffing ingredients; mix well.
Place a heaping tablespoon of mixture near
stem end of each leaf. Fold stem end over
filling, then fold in the sides; roll up
Combine sauce ingredients. Shred the core
and any leftover cabbage. In a Dutch oven,
place a layer of cabbage, a layer of cabbage
rolls (seam-side-down), tightly packed, then
a layer of sauce. Repeat until all is used.
Simmer gently for 2 hours on top of stove
Preheat oven to 275°F. Sprinkle with
paprika. Place in oven uncovered. Bake 2
hours. Freezes well.
One cabbage roll is 1 protein choice, 1/2
starchy choice, 8 grams carbohydrate, 8
grams protein, 3 grams fat. 91 calories.