Recipe: Slow Cooker Cabbage Rolls

I love Cabbage Rolls...probably due to my Bohemian/German heritage. When eating a low-carb diet, it's often hard to find dinner ideas that aren't just a slab of meat and a side of veggies. This is a good alternative.



I made these for dinner tonight and they are easy, inexpensive and low-carb. My three favorite characteristics of a good meal, aside from tasting awesome. Tips: Find the largest head of cabbage at the store and discard the top couple layers of leaves. Then carefully remove the next 12 leaves - they need to be the size of two hands cupped together for a good sized roll. Save the rest of the cabbage for coleslaw or slice and saute in butter for a noodle-esque type side dish (very delicious!)

INGREDIENTS:

12 leaves cabbage
1 egg, beaten
1/2 cup cooked white rice
1/4 cup minced onion
1 clove of garlic, minced
1 pound ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce

DIRECTIONS:
1. Bring a large pot of water to a boil. Boil cabbage leaves 3 minutes; drain.

2. In large bowl, mix, rice, egg, onion, garlic, ground meat, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

3. In a small bowl, mix together tomato sauce, brown sugar, mustard, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.

4. Cover, and cook on Low 6-7 hours.

Nutrition Information (2 rolls)
240 calories and 12 g carb