Tuesday, July 12, 2011

Light Cabbage Rolls

As I was looking for some new recipes, I found an old classic that I personally hadn't had before but thought would be fun to try. Normally this dish has rice mixed into the hamburger but to cut a out a few carbs I left it out. I think what really makes this dish is the type of tomatoes you use. I found some basil and garlic diced tomatoes and it enhanced the flavor so much. It is definitely a meal that we'll make again and again and especially one when we need to kick on the ol' South Beach diet as this recipe complies with Phase 1 pretty well.


2/3 cup water
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (15 ounce) can diced tomatoes (you may want to add more,
depending on your preference)


Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

(Prep the cabbage leaf by cutting off the hard base.)

In a medium mixing bowl, combine the ground beef, onion, egg, salt and pepper, along with a few tablespoons of tomatoes. Mix thoroughly.

Divide the beef mixture evenly among the cabbage leaves.

Roll up "meatball" by first folding up the trimmed base of the leaf, then fold over the sides, then finish with the top.

Secure them with toothpicks or string.

In a large skillet over medium heat, place the cabbage rolls in single layer.

Pour the remaining tomatoes and water over the top. Cover and bring to a boil.

Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Remove string or toothpicks and serve.

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