Stuffed Cabbage Rolls
|Lean ground beef||3⁄4 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cooked long grain white rice||1 Cup (16 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Cabbage leaves||6 Large|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can, Del Monte Original Style)|
|Canned tomato sauce||15 Ounce (1 Can, Del Monte)|
In medium skillet, brown meat and onion over medium-high heat; drain.
Add rice and cinnamon.
Season with salt-free herb seasoning, if desired.
Remove from heat; stir in egg white.
Pre-cook cabbage leaves 3 minutes in small amount of boiling water; drain.
Divide meat mixture among cabbage leaves.
Roll cabbage leaves loosely around meat mixture, allowing room for rice to swell.
Secure with toothpicks.
In 4-quart saucepan, combine tomatoes and tomato sauce; bring to boil.
Reduce heat; add cabbage rolls.
Simmer, uncovered, 30 minutes.