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Beef Stuffed Cabbage
Prep Time: 20 minutes
Stand Time: 30 minutes
Cook Time: 1 hour
Ingredients
3/4 cup uncooked bulgur wheat
1 (14-ounce) can reduced-sodium fat-free chicken broth
1 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons chopped fresh basil
1 large egg
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds green cabbage (1 large head)
1 1/2 (26-ounce) jars pasta sauce with basil
1/4 cup shredded Parmesan or Romano cheese
Directions
1. Place bulgur in a large bowl and add boiling broth. Cover, and let stand 30 minutes; set aside.
2. Cook ground beef, onion and garlic over medium-high heat 5 to 10 minutes or until beef is browned; drain. Add basil, egg, salt, pepper and bulgur wheat, mixing well.
3. Cut core from cabbage and separate cabbage leaves.
4. Cook cabbage leaves in boiling water to cover in a large Dutch oven 5 minutes. Drain.
5. Place about 1/4 cup meat mixture in center of each leaf. Fold sides up and over mixture, and roll up from the thick end of cabbage leaf. Repeat with remaining leaves and mixture. Place stuffed leaves in a 13-x 9-inch baking dish coated with cooking spray. Pour pasta sauce over leaves.
6. Bake, covered, at 350°F for 45 minutes or until heated through.
7. During the last 5 minutes of cooking, uncover and sprinkle with cheese and return to oven.
Makes 6 to 8 servings.
Cooking Tip: Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises and blemishes. For proper storing put the whole head of cabbage in a perforated plastic bag in the crisper of your refrigerator. Green cabbage will keep this way for about 2 weeks.
Nutritional Analysis Based on 8 Servings
Using Laura's 92% Lean Ground Beef
CALORIES 322 (26% from fat); FAT 9.8g (sat 3.6g); PROTEIN 24.2g; CARB 37.9g; FIBER 9.2g; CHOL 78mg; IRON 14.3mg; SODIUM 1150mg
Diabetic Exchanges: 1 starch; 2 vegetable; 2 medium fat meat
Using Laura's 96% Lean Ground Round
CALORIES 308 (19% from fat); FAT 6.8g (sat 2.2g); PROTEIN 26.2g; CARB 37.9g; FIBER 9.2g; CHOL 78mg; IRON 7.6mg; SODIUM 1160mg
Diabetic Exchanges: 1 starch; 2 vegetable; 2 lean meat
