Wrap and Roll Cabbage
|Onions||2 Small, thinly sliced|
|Savoy cabbage leaves||8 Large|
|Water||1⁄4 Cup (4 tbs)|
|Lean ground beef top round||1 Pound|
|Instant white rice||1⁄2 Cup (8 tbs)|
|Unseasoned dry bread crumbs||1⁄4 Cup (4 tbs)|
|Fat free egg substitute||2 Tablespoon|
|Chopped italian parsley||1 1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Onion powder||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Ginger ale||2 Cup (32 tbs)|
|Low sodium ketchup||1 1⁄2 Cup (24 tbs)|
|Packed light brown sugar||1⁄4 Cup (4 tbs)|
|Golden raisins||1⁄4 Cup (4 tbs)|
Preheat the oven to 350°F.
Coat a 9" X 9" baking dish with no-stick spray.
Scatter the onions in the dish.
Place the cabbage and water in a large microwave-safe bowl.
Cover with vented plastic wrap and microwave on high power for a total of 4 minutes, or until tender; stop and turn after 2 minutes.
Plunge the leaves into a bowl of cold water, drain, and pat dry.
In a large bowl, combine the beef, rice, bread crumbs, egg substitute, parsley, garlic powder, onion powder, pepper, and salt.
Mix well and divide into 8 portions.
Place the cabbage leaves on a work surface, with the inside of each leaf facing upward (to form a cup).
Place a portion of the beef mixture in the center of each leaf.
Fold in the sides and then roll each leaf to enclose the filling.
Place the bundles, seam side down, on the onions in the dish.
In a medium bowl, whisk together the ginger ale, ketchup, and brown sugar.
Pour the sauce over the cabbage bundles.
Sprinkle with the raisins.
Cover with foil.
Bake for 2 hours, basting the rolls every 30 minutes with the liquid.