Beef Cabbage Rolls

15 ingredients
5 steps

Ingredients

  • 1/3 cup uncooked brown rice
  • 1 medium head cabbage
  • 1 medium onion, chopped
  • 2 egg whites
  • 3 tablespoons dried currants
  • 2 tablespoons pine nuts
  • 2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 3/4 pound lean ground beef (90% lean)
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 2 tablespoons brown sugar
  • 1/4 teaspoon dried thyme

Directions

  1. 1
    Cook rice according to package directions.
  2. 2
    Meanwhile, cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 8 large leaves for rolls. Refrigerate remaining cabbage for another use. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
  3. 3
    In a small nonstick skillet coated with cooking spray, saute onion until tender. In a large bowl, combine the rice, onion, egg whites, currants, pine nuts, lemon juice, oregano, pepper, salt and cinnamon. Crumble beef over mixture and mix well.
  4. 4
    Place about 1/3 cup beef mixture on each cabbage leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Combine the tomato sauce, brown sugar and thyme; pour over rolls.
  5. 5
    Cover and bake at 350° for 1 hour or until cabbage is tender and a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until sauce reaches desired consistency.

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