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Beef & Rice Stuffed Cabbage Rolls

Total Time

Prep: 20 min. Cook: 6 hours

Makes

6 servings

This recipe is special to me because it’s an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. —Lynn Bowen, Geraldine, Alabama

Ingredients

  • 12 cabbage leaves
  • 1 cup cooked brown rice
  • 1/4 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/4 cup fat-free milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • SAUCE:
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce

Directions

  1. In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
  2. In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.
  3. Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.

Nutrition Facts

2 cabbage rolls: 204 calories, 7g fat (3g saturated fat), 83mg cholesterol, 446mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.