Cabbage Rolls With Poppy Seed Noodles
|Cabbage leaves||8 Large|
|Extra lean ground beef||1 Pound|
|Cooked brown rice/White rice||1 Cup (16 tbs)|
|Chopped onions||1⁄4 Cup (4 tbs)|
|Egg/1/4 cup fat-free egg substitute||1|
|Tomato sauce||2 Cup (32 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Broad noodles||8 Ounce (4 Cups)|
|Poppy seeds||1 Tablespoon|
Use a sharp knife to remove the hard center rib from each cabbage leaf.
Place the leaves in a 7" X 11" baking dish.
Sprinkle with the water.
Cover with wax paper and microwave on high for 2 to 3 minutes, or until the leaves are pliable.
In a large bowl, combine the beef, rice, onions, and egg.
Shape the mixture into eight small loaves.
Overlap the cut edges of each cabbage leaf and place one loaf at the base of each leaf.
Fold in the sides and roll up to enclose the filling.
Place the rolls, seam-side down, around the outer edges of the baking dish, keeping the center open.
In a small bowl, combine the tomato sauce, molasses, basil, and oregano.
Pour over the rolls and cover with wax paper.
Microwave on high for 8 minutes.
Baste the rolls with the sauce and microwave on high for 7 to 9 minutes.
While the rolls are cooking, cook the noodles in a large pot of boiling water for 8 to 10 minutes, or until just tender.
Drain and place on a platter.
Toss with the poppy seeds and margarine or butter.
Top with the cabbage rolls and sauce.