Lamb Stuffed Cabbage Rolls

By Tonya_Speed

NUTRITION per serving: 481 Calories; 31g Fat; 23g Protein; 26g Carbohydrate; 2g Dietary Fiber; 153mg Cholesterol; 130mg Sodium. Exchanges: 1 Grain (Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates. Points: 12

Ingredients

• 1 1/2 cups brown rice, cooked
• Water
• 1 large head cabbage (about 3 pounds)
• 1 1/2 tablespoons butter
• 1 medium onion, finely chopped
• 2 cloves garlic, pressed
• 1 1/2 pounds ground lamb (or extra-lean ground beef)
• 2 eggs, beaten
• 1 1/2 teaspoons thyme
• Salt and pepper to taste
• 21.75 ounces canned diced tomatoes
• 3 tablespoons brown sugar
• 3 tablespoons lemon juice

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Cook rice according to package directions. Bring a large Dutch oven or soup pot full
of water to a boil. Add the whole head of cabbage, cover and cook for a few minutes or until outer cabbage leaves
are bright green, tender and will peel off easily. Cool cabbage and peel off the largest outer 12 leaves (remaining
cabbage can be saved for another meal such as a side dish, stir-fry or in a soup or stew). Remove the stem or rib
from the middle of each cabbage leaf. In a skillet heat butter over medium heat, and sauté onion and garlic till
onion is translucent. In a mixing bowl, blend together cooked rice, onion, lamb, egg, thyme, salt and pepper to
taste. Lay cabbage leaves out on countertop and place about 5 tablespoons of meat mixture onto each leaf. Fold edges over and form a roll or cigar-shaped tube. Place cabbage rolls, seam side down, on a plate and cover tightly with plastic wrap. Refrigerate overnight. Place prepared cabbage rolls in slow cooker. In a blender, puree tomatoes, brown sugar and lemon juice; pour over cabbage rolls. Cover and cook on low
heat setting for about 7 hours.

SERVING SUGGESTION: Serve with baked acorn squash and steamed green beans. Garnish cabbage rolls with a dollop of sour cream, if desired.