BEEF CABBAGE ROLLS

Beef Cabbage Rolls image

Cinnamon adds a unique, slightly sweet taste to these stuffed cabbage rolls. Serve with a side of broccoli for a delectable meal. - Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/3 cup uncooked brown rice
1 medium head cabbage
1 medium onion, chopped
2 egg whites
3 tablespoons dried currants
2 tablespoons pine nuts
2 tablespoons lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 pound lean ground beef (90% lean)
2 cans (8 ounces each) no-salt-added tomato sauce
2 tablespoons brown sugar
1/4 teaspoon dried thyme

Steps:

Cook rice according to package directions., Meanwhile, cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 8 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. , In a small nonstick skillet coated with cooking spray, saute onion until tender. In a large bowl, combine the rice, onion, egg whites, currants, pine nuts, lemon juice, oregano, pepper, salt and cinnamon. Crumble beef over mixture and mix well. , Place about 1/3 cup beef mixture on each cabbage leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Combine the tomato sauce, brown sugar and thyme; pour over rolls., Cover and bake at 350° for 1 hour or until cabbage is tender and a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until sauce reaches desired consistency.

Nutrition Facts : Calories 335 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 198mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges