DIABETIC FRIENDLY BEEF & RICE STUFFED CABBAGE ROLLS

DIABETIC FRIENDLY

BEEF & RICE STUFFED

CABBAGE ROLLS

 

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 Splenda brown sugar

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

 

Directions

 

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.

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.

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.

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