Pork-Stuffed Cabbage Rolls
36g CARB
Serves 8
hands on 1 hr. 15 min.
slow cook 6 hr. 30 min.
- 1 3-lb. head green cabbage, cored
- 1 lb. ground pork
- 1½ cups cooked brown rice
- ½ cup chopped onion
- ½ cup golden raisins
- 3 Tbsp. tomato paste
- 4 cloves garlic, minced
- ½ tsp. caraway seeds, crushed
- 1 tsp. salt
- ½ tsp. black pepper
- 1 14.5-oz. can no-salt-added diced tomatoes, undrained
- 1 8-oz. can low-sodium vegetable juice
- 1 8-oz. can tomato sauce
- 2 Tbsp. reduced-sodium Worcestershire sauce
- 2 tsp. packed brown sugar*
- ¼ cup snipped fresh parsley
1. In a large pot cook cabbage in a large amount of boiling lightly salted water 12 to 15 minutes, removing 16 leaves with long-handled tongs as they become pliable. Drain well; trim heavy vein from each leaf. Remove and shred enough of the remaining cabbage to measure 4 cups. Place shredded cabbage in a 5- to 6-qt. slow cooker.
2. For filling, in a large bowl combine the next seven ingredients (through caraway seeds), ½ tsp. of the salt, and ¼ tsp. of the pepper. Spoon a scant ⅓ cup filling onto each cabbage leaf; fold in sides and roll up.
3. For sauce, in a medium bowl combine the next five ingredients (through brown sugar) and remaining ½ tsp. salt and ¼ tsp. pepper. Stir half of the sauce into shredded cabbage in cooker. Add cabbage rolls and top with remaining sauce.
4. Cover and cook on low 6½ to 7½ hours or on high 3½ to 4 hours or until a cabbage roll in center of cooker registers 160°F. Serve cabbage rolls with shredded cabbage mixture and sprinkle with parsley.
PER SERVING (2 rolls + ½ cup cabbage mixture each) cal 280, fat 10 g (3 g sat. fat), chol 39 mg, sodium 634 mg, carb 36 g (7 g fiber, 18 g sugars), pro 15 g
*Sugar Sub Choose Splenda Brown Sugar Blend. Follow package directions to use 2 tsp. equivalent.
Per Serving with Sub Same as above, except CAL 284, SODIUM 619 mg
