Hungarian Stuffed Cabbage

17 ingredients
6 steps

Ingredients

  • 1 large green cabbage
  • 1 small onion, grated
  • 1 shallot, minced
  • 2 egg whites
  • 1 clove garlic, minced
  • 1 carrot, shredded
  • 1/2 c. parsley
  • 1/2 c. brown rice, partially cooked in chicken stock for 25 minutes
  • 1/2 lb. ground extra lean beef
  • 1/4 c. bread crumbs
  • 1 tsp. low sodium vegetable seasoning
  • 1/4 c. salt-free tomato juice (optional)
  • 2/3 c. frozen peas
  • 1 (16 oz.) can tomato sauce or 1 can Italian plum tomatoes in puree, pureed
  • 3 oz. frozen unsweetened apple or pineapple juice concentrate
  • 1/2 tsp. Hungarian paprika
  • chopped fresh parsley (for garnish)

Directions

  1. 1
    Core the cabbage and cook it in boiling water until barely tender.
  2. 2
    Drain and separate 12 large leaves and trim ribs. Combine onion, shallot, egg whites, garlic, carrot and parsley until thoroughly blended.
  3. 3
    Combine onion mixture with rice, ground beef, bread crumbs, vegetable seasoning and tomato juice, using a fork to mix.
  4. 4
    Add frozen peas.
  5. 5
    Place 1/3 cup of the mixture in each cabbage leaf and roll up, tucking in sides.
  6. 6
    Makes 12 rolls. Shred remaining cabbage; sprinkle in bottom of 2-quart casserole. Place cabbage rolls in casserole seam-side down, packing tightly.

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