WW Beef Cabbage Rolls
(about 1/3) Head Savoy cabbage, 8 whole leaves
(8 oz) uncooked lean ground beef
1/2 cup uncooked white rice
1/2 cup water
1/4 cup seasoned bread crumbs
1 medium carrot, peeled and grated
1 medium onion, finely chopped
1 medium garlic clove, minced
1 large egg white
1/2 tsp table salt
1/4 tsp black pepper
2 tsp olive oil
1 (29 oz) can diced tomatoes with basil, garlic
1. Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2
minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves
pliable and easy to fold; set aside.
2. Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in
a large bowl; mix well.
3. Spoon about 1/4 cup of beef mixture onto center of each leaf. Fold up bottom of leaf to cover
filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during
cooking so it is important not to roll them too tightly).
4. Heat oil in a large stockpot over medium-high heat; add rolls and saute until golden brown
on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce
heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to
prevent sticking, about 1 hour. (If sauce thickens or reduces, add water).
Yield: 4 Servings
Serving Size: 2 rolls per serving
WW Plus+ = 6 per serving
Calories: 228.9; Fat: 7.0 g; Cholesterol: 32.5 mg; Carbs: 26.6 g; Fiber: 5.2 g; Protein: 17.9 g
WW Plus+ = 6