Cabbage Stuffed with Beef and Veal

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Category : Meat

Recipe : Cabbage Stuffed with Beef and Veal

This version of an old favorite can be made ahead and kept refrigerated for up to a
day or frozen in individual portions for up to 3 months. For variety, try using
different herbs and vegetables.

Makes 4 servings

8 large cabbage leaves, ribs removed
2 teaspoons reduced-calorie tub margarine
1 cup chopped onions
1 garlic clove, minced
5 ounces lean ground beef (10% or less fat)
5 ounces lean ground veal
1/4 cup egg substitute
3 tablespoons plain dried bread crumbs
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1/4 teaspoon salt
Pinch freshly ground black pepper
1/2 cup low-sodium chicken broth
1/4 cup tomato sauce (no salt added)

Preheat oven to 350o F. Spray 2-quart baking dish with nonstick cooking spray.
Fill a large bowl with ice water; set aside.
In large pot of boiling water, cook cabbage leaves 3 minutes, until just tender;
with tongs, transfer cabbage to ice water. When cool, drain, discarding liquid;
place cabbage leaves onto paper towels to dry.
In medium nonstick skillet, melt margarine; add onions. Cook over medium-high
heat, stirring frequently, 5 minutes, until softened. Add garlic; cook, stirring
frequently, 1 minute. Remove from heat; set aside to cool.
In large bowl, combine beef, veal, egg substitute, bread crumbs, dill, parsley, salt,
pepper and cooled onion mixture; shape into 8 equal logs.
Place 1 log onto center of each cabbage leaf. Fold sides of each leaf over logs;
starting from shortest end, roll leaves to enclose. Place rolls, seam-side down, into
prepared baking dish. In small bowl, combine broth and tomato sauce; pour over
cabbage rolls. Bake, covered, 45 minutes, until filling is cooked through.

SERVING (2 CABBAGE ROLLS, 3 TABLESPOONS SAUCE) PROVIDES: 1/4 Fat, 1
3/4 Vegetables, 2 1/4 Proteins, 1/4 Bread, 5 Optional Calories.

PER SERVING: 189 Calories, 7 g Total Fat, 2 g Saturated Fat, 52 mg Cholesterol, 319
mg Sodium, 15 g Total Carbohydrate, 4 g Dietary Fiber, 19 g Protein, 91 mg Calcium .