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Saturday, September 29, 2012

Beef & Brown Rice Cabbage Rolls

Print Friendly and PDF I have been trying to lose those baby pounds from a year and a half ago.  I got most of the way back to my baby weight, but the rest just never came off.  So, I have been working my tail off the past few weeks to get rid of the rest of it.  This recipe is from Weight Watchers.  It is light, delicious, & filling. 

 
 
 
Beef & Brown Rice Stuffed Cabbage Rolls
 

1 /2 head uncooked cabbage- whole leaves peeled apart
1 c. cooked brown rice
1/4 c. seasoned bread crumbs
1 shredded carrot
1/2 c. shredded zucchini
1 onion, minced finely
2 cloves minced garlic
1 large egg white
1/2 tsp salt
1/4 tsp pepper
2 tsp. olive oil
1 can spaghetti sauce
2 tsp olive oil
1 lb uncooked lean ground beef

Instructions
Wrap cabbage leaves in moist paper towels and microwave on high power for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside.
Combine beef, rice, bread crumbs, carrot, onion, zucchini, garlic, egg white, salt and pepper in a large bowl; mix well.
Spoon about 1/4 cup of beef mixture onto the centre of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls.
 
Heat oil in a large stock pot over medium-high heat.  Add rolls and sauté until golden brown on all sides, turning occasionally.


Pour tomato sauce over the top and bring to a simmer.


Reduce heat to low, cover and cook until cooked through, checking the pan every 15 minutes and stirring to prevent sticking. Cook about 1 hour. (If sauce thickens or reduces, simply add water.) Yields 2 rolls per serving.



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