2 1/2 pounds of cabbage, about 1 medium cooking spray 6 ounces of no salt added tomato paste 1 1/2 cups of water 16 ounces of no salt added tomato sauce, divided two 8 ounce cans 1 pound of ground round 3/4 cup of instant rice, uncooked 8 teaspoons of dried onion flakes 1/2 teaspoon of salt 1/8 teaspoon of pepper 1 clove garlic, minced 2 tablespoons of lemon juice 2 teaspoons of granulated brown sugar substitute, such as brown Sugar Twin
Remove 10 outer leaves of cabbage. Pour boiling water over leaves; cover and let stand 10 minutes. Drain. Shred remaining cabbage to make 8 cups. Place in a 13 x 9 inch baking dish coated with cooking spray. Combine the tomato paste and water; stir and pour over shredded cabbage,
Combine 1/2 cup tomato sauce; meat, and next 5 ingredients; stir well. Place 1/4 cup meat mixture in centre of each cabbage leaf. Fold opposite ends of each leaf over to enclose filling. Place, seam side down over shredded cabbage.
Combine remaining tomato sauce, lemon juice and sugar substitute; pour over rolls. Cover and bake at 350°F. for 1 hour and 40 minutes or until shredded cabbage is tender.
Yields 5 Servings of 2 cabbage rolls.
Description: "We've lightened a family favourite--tender cabbage leaves stuffed with a hearty meat mixture and baked in a sweet tomato sauce."S(Typos (MC & WW points) by): "hdeacey1@sympatico.ca (October 24, 2000)"; RecipeLu
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