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Hungarian Cabbage Rolls

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Yield: 6 servings

2 qt Water 1 1/2 c Tomato juice;
12 lg Green cabbage leaves; about 1 md Onion;
-1 pd. 1/4 ts Salt
1 c Cooked carrot; cooked 1/4 ts Freshly gound pepper;
1/4 c Raw brown rice; 2 cl Garlic; cruched
1 Egg; beaten sightly

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 OBrion and her Meal Master

444 1 rate

Comments

Hungarian Cabbage Rolls<br /> Yield: 6 servings<br /> <br />      2 qt Water                           1 1/2 c  Tomato juice;<br />     12 lg Green cabbage leaves; about         1 md Onion;<br />           -1 pd.                            1/4 ts Salt<br />      1 c  Cooked carrot; cooked             1/4 ts Freshly gound pepper;<br />    1/4 c  Raw brown rice;                     2 cl Garlic; cruched<br />      1    Egg; beaten sightly            <br /> <br />  Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan or<br />  dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook<br />  over medium heat until cabbage leaves are limp but not soft, about 8<br />  minutes. Drain and cool leaves.  Puree carrot in blender or food<br />  processor fitted with steel blade; mix with ground beef, rice, and<br />  egg. Spoon 2 tablespoon of the meat mixture onto each leaf.  Tuck<br />  ends in and roll up jelly roll style. Place seam side down in 9 by<br />  13 baking pan. Pour tomato juice tomatoes, onion slices and<br />  seasonings over cabbage rolls. Cover and bake 1 hour; uncover and<br />  cook for an addional 30 minutes.<br />  <br />  Food Exchanges per servings:  2 LEAN MEAT EXCHANGES + 1 STARCH<br />  EXCHANGE + 1 VEGETABLE EXCHANGE<br />  CHO: 20g; PRO: 16g; FAT: 6g; CAL: 197;<br />  <br />  Low-sodium diet: Omit salt. Substitute unsalted tomatoe juice and<br />  unsalted canned tomatoes.<br />  <br />  Source: The Art of Cooking for the Diabetic by Mary Abbott<br />  Hess,R.D.,M.S. and Katharine Middleton<br />  <br />  Brought by you and yours via Nancy OBrion and her Meal Master<br /> <br />

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