Cabbage Rolls

Prep: 30 min. Cook: 1-1/2 hours

Yield: 4 Servings

30 90 120

Ingredients

• 1 medium head cabbage
• 1-1/2 cups chopped onion, divided
• 1 tablespoon butter
• 2 cans (14-1/2 ounces each) Italian stewed tomatoes
• 4 garlic cloves, minced
• 2 tablespoons brown sugar
• 1-1/2 teaspoons salt, divided
• 1 cup cooked rice
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon pepper
• 1 pound lean ground beef (90% lean)
• 1/4 pound bulk Italian sausage
• 1/2 cup V8 juice, optional
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  Directions
• In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
• In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
• Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
• Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°. Yield: 4 servings.

Nutritional Facts 1 serving (2 each) equals 499 calories, 21 g fat (8 g saturated fat), 85 mg cholesterol, 1,845 mg sodium, 49 g carbohydrate, 8 g fiber, 32 g protein.