Hungarian cabbage rolls Recipe

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Hungarian cabbage rolls

Artist:	_	Yield:	6
Categories:	Bakery, Cabbage, Cereals, Diabetic, Eastern European, Entrees, Hungarian, Meats, Pastry, Rice & Grains, Rolls, Vegetables	Rating:	0
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Ingredients:

2	quart	Water
12	large	Green cabbage leaves, about
		-1 pd.
1	cup	Cooked carrot, cooked
1/4	cup	Raw brown rice
1		Egg, beaten sightly
1 1/2	cup	Tomato juice
1	med	Onion
1/4	tsp	Salt
1/4	tsp	Freshly gound pepper
2	cl	Garlic, cruched

Procedures:

1	Preheat oven to 325°F.
2	Boil 2 quarts of water in a large saucepan or dutch oven.
3	Arrange cabbage leaves loosely in pan.
4	Cover and cook over medium heat until cabbage leaves are limp but not soft, about 8 minutes.
5	Drain and cool leaves.
6	Puree carrot in blender or food processor fitted with steel blade; mix with ground beef, rice, and egg.
7	Spoon 2 tablespoon of the meat mixture onto each leaf.
8	Tuck ends in and roll up jelly roll style.
9	Place seam side down in 9" by 13" baking pan.
10	Pour tomato juice tomatoes, onion slices and seasonings over cabbage rolls.
11	Cover and bake 1 hour; uncover and cook for an addional 30 minutes.
12	Food exchanges per servings: 2 lean meat exchanges + 1 starch exchange + 1 vegetable exchange cho: 20g; pro: 16g; fat: 6g; cal: 197; low-sodium diet: omit salt.
13	Substitute unsalted tomatoe juice and unsalted canned tomatoes.