Recipe - Hungarian Cabbage Rolls For Diabetics

2 qt Water
12 lg Green cabbage leaves
1 cup Cooked carrot; cooked
One fourth cup Raw brown rice
1 Egg; beaten sightly
1 One half cup Tomato juice
1 md Onion
One fourth teaspoon Salt
One fourth teaspoon Freshly gound pepper
2 Cloves garlic; crushed

Date: 05 Mar 1996 22:40 GMT

From: "Lisabeth Crawford (Pooh)" 104105.1416@compuserve.com
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;

LOWSODIUM 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 Brought by you and yours via Nancy O'Brion and her
Meal Master

MMRECIPES@IDISCOVER.NET

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