Dawn's Cabbage Rolls

Meat Mixture:

I did not measure.
1 lb extra lean hamburger
1/2 cup egg whites
1/2 cup of cooked brown rice (used Birdseye brand) - rice does not have to be cooked first, but I did.
1 Diced green pepper
3/4 cup chopped Celery
1/2 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Parsley Flakes
Fresh Ground Pepper
1/8 tsp Salt
Garlic
1 onion diced
1 TB Worcestershire Sauce

1/2 sliced onion - Place  in bottom of 9 x 13 dish.  Save other half to put on top of rolls.

1 Head of Cabbage

• Remove outside loose leaves.
• Remove the hard core - slice off, then cut down a bit to get rid of more of the core
• In large pan bring water to boil - add salt to water
• Once boiling add the head of cabbage - does not have to be a roaring boil.
• About every 45 seconds, remove a leaf with tongs

Scoop 1/4 cup of meat mixture into each leaf and roll.  Tuck in edges if desired as you roll.

Place in 9 x 13 dish on top of remaining onions.




Topping: (you can use what ever marinara sauce that you like)
Mix together the following:
One can tomato sauce
One can diced tomatoes - salt free
Oregano
Basil

Pour over rolls.

Cover and bake for 1 hour at 350.

Serve with cauliflower mash and carrots! YUMMMMM!!!

FUTURE:  More garlic, onions and add broccoli slaw into mixture!  Place diced and strips of onions in each roll.