1 loose head cabbage (5 lb./2.25 kg)
2 lb./0.9 kg lean ground chuck
1 medium onion
1 garlic clove, pressed
1 tsp./5 ml salt
1/2 tsp./2 ml pepper
1/2 cup/125 ml stock or water
2 tsp./10 ml prepared mustard
1/4 cup/50 ml ketchup
1 tsp./5 ml HP sauce
1/2 cup/125 ml long grain rice (raw)
1 (28 oz./796 ml) can tomatoes
2 (312 grams/11 oz.) cans tomato mushroom sauce
1/2 cup/125 ml sugar Twin (brown sugar replacement)
juice of one lemon (1/4 cup/50 ml)
Place cabbage in a plastic bag in freezer at least 2 days in advance. Remove from freezer the night before you intend to make cabbage rolls. Remove from bag and place in colander in sink. In the morning, core cabbage. Leaves will separate easily. Dry with paper towels.
Combine all stuffing ingredients; mix well. Place a heaping tablespoon of mixture near stem end of each leaf. Fold stem end over filling, then fold in the sides; roll up firmly.
Combine sauce ingredients. Shred the core and any leftover cabbage. In a Dutch oven, place a layer of cabbage, a layer of cabbage rolls (seam-side-down), tightly packed, then a layer of sauce. Repeat until all is used. Simmer gently for 2 hours on top of stove tightly covered.
Preheat oven to 275°F. Sprinkle with paprika. Place in oven uncovered. Bake 2 hours.
One cabbage roll is 1 protein choice, 1/2 starchy choice, 8 grams carbohydrate, 8 grams protein, 3 grams fat. 91 calories.