This is a version of old fashioned European Stuffed Cabbage that is low fat and high fiber and just wonderful and easy to prepare and will feed many hungry people. Serve with couscous or rice as you please to soak up the wonderful sauce.
2 large heads cabbage placed in freezer until solid
3 pound ground beef sirloin no more than 7% fat
1 cup brown rice
1 grated or onion in food processor
1 cup bread crumbs preferable whole grain if you have them
3 large eggs
a bit of water to mix
1-2 teaspoon salt Sauce
1 can tomato sauce 16 ounce
6 cans (14.5 ounces each) diced tomatoes
1 can whole cranberry sauce crushed
3 lemon cut in quarters or to taste
2 teaspoon salt
1½ cup brown sugar or to taste
1 cup white raisins
Some extra cabbage leaves
One cabbage roll is about 210 caloires
Remove cabbage from freezer and run under warm and hot water and leaves will fall off and be tender.
Preheat oven to 375. Combine ground beef with the rice, grated onion, eggs, and 1 teaspoon salt
Use two separate pan for this amount.
Place a good sized mound of meat mixture in cupped part of each softened cabbage leaf.
Fold up bottom first then over sides of cabbage leaf; roll up. Lay it seam side down in pan
In bottom of 2 very large baking dish (I use a disposable foil pan) place 8 oz of tomato sauce in each pan
Arrange layers of cabbage rolls seam side down and some left over cabbage in foil pans
Pour diced 2 can per pan of canned tomatoes, cranberry sauce crushing it and spreading evenly, white raisins
Sprinkle liberally with brown sugar and then fresh lemon, one quarter at a time distributing evenly. Remove lemon pit if possible
Taste and adjust the sweet and sour to your taste
Cover top of cabbage rolls with cabbage leave or shredded cabbage to prevent burning when the cover of pan is removed for last 20 minute of baking
Bake tightly covered, at 375 for 2½ hour. Uncover and bake