Sweet and Sour Stuffed Cabbage Rolls

By LKWolfe

Ingredients

• 1 small head green cabbage, cored
• 1 tablespoon vegetable oil
• 1 medium-size onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 cans (8 ounces each) tomato sauce
• 2 tablespoons light-brown sugar
• 2 tablespoons red wine vinegar
• 2 slices reduced-calorie wheat bread
• 1/3 cup skim milk
• 1 pound lean ground beef
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups cooked egg noodles

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

Directions

1.
Bring large pot of salted water to a boil. Boil cabbage for 12 to 15 minutes, removing 9 leaves as they become pliable. Drain well, then remove tough stem from leaves; cut leaves in half. Remove remaining cabbage from water and shred. Place shredded cabbage in bottom of slow cooker.

2.
Meanwhile, heat oil in a large nonstick skillet over medium heat; cook onion 5 minutes. Add garlic, cinnamon and nutmeg; cook 1 minute. Remove half of onion mixture; set aside. Stir tomato sauce, sugar and vinegar into skillet and remove from heat.

3.
Pulse bread and milk in food processor until a paste is formed. Add reserved onion mixture, beef, salt and pepper to food processor and pulse until well combined.

4.
With stem ends of cabbage leaves facing you, place 2 heaping tablespoons of meat mixture in center of leaf and roll up. Place rolls, seam-side down, in slow cooker. Pour sauce over top. Cover; cook on LOW for 5 hours. Serve with noodles.