Hungarian Stuffed Cabbage

Name: Hungarian Stuffed Cabbage
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)

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

Core the cabbage and cook it in boiling water until barely tender.
2

Drain and separate 12 large leaves and trim ribs. Combine onion, shallot, egg whites, garlic, carrot and parsley until thoroughly blended.
3

Combine onion mixture with rice, ground beef, bread crumbs, vegetable seasoning and tomato juice, using a fork to mix.
4

Add frozen peas.
5

Place 1/3 cup of the mixture in each cabbage leaf and roll up, tucking in sides.
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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