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
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.
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.