1 head cabbage
1 large potato, peeled and shredded
1 large carrot, shredded
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 large eggs, lightly beaten
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
2 cans (8 ounces each) tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried parsley flakes
Preheat oven to 350°. Cook cabbage in boiling water just until the leaves fall off head. When cool enough to handle, use a V-shaped cut to remove the think vein from the bottom of 12 large leaves; set aside. (Refrigerate remaining cabbage for another use.)
In a large bowl, combine the potato, carrot, celery, green pepper, onion, eggs, garlic, salt and pepper. Crumble beef over mixture; mix lightly but thoroughly.
Shape into 12 logs. Place 1 log on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with a toothpick.
Place in a greased 13x9-in. baking dish. Pour tomato sauce over roll-ups. Sprinkle with basil and parsley. Cover and bake until a thermometer reads 160° and cabbage is tender, 30 to 35 minutes.
Total Time
Prep: 30 min. Bake: 30 min.
Makes 6 servings
Nutrition Facts
2 cabbage rolls: 251 calories, 8g fat (3g saturated fat), 108mg cholesterol, 584mg sodium, 25g carbohydrate (8g sugars, 6g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.