Hungarian Cabbage Rolls

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Title: Hungarian Cabbage Rolls
Categories: Diabetic, Main dish, Vegetables, Meats, Rice
Yield: 6 servings

2 qt Water 1 1/2 c Tomato juice;
12 lg Green cabbage leaves; about 1 md Onion;
-1 pd. 1/4 ts Salt
1 c Cooked carrot; cooked 1/4 ts Freshly gound pepper;
1/4 c Raw brown rice; 2 cl Garlic; cruched
1 Egg; beaten sightly

Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan or
dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook
over medium heat until cabbage leaves are limp but not soft, about 8
minutes. Drain and cool leaves. Puree carrot in blender or food
processor fitted with steel blade; mix with ground beef, rice, and
egg. Spoon 2 tablespoon of the meat mixture onto each leaf. Tuck
ends in and roll up jelly roll style. Place seam side down in 9" by
13" baking pan. Pour tomato juice tomatoes, onion slices and
seasonings over cabbage rolls. Cover and bake 1 hour; uncover and
cook for an addional 30 minutes.

Food Exchanges per servings: 2 LEAN MEAT EXCHANGES + 1 STARCH
EXCHANGE + 1 VEGETABLE EXCHANGE
CHO: 20g; PRO: 16g; FAT: 6g; CAL: 197;

Low-sodium diet: Omit salt. Substitute unsalted tomatoe juice and
unsalted canned tomatoes.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

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