(kindly shared by our customer, Linda Patterson)
2 bags Skinny Dip Rice Pearls
1 lb extra lean ground beef
1 medium head cabbage
1/2 medium red bell pepper
3 oz carrots
3 oz celery
2 oz spinach
3 oz fresh mushrooms
2 oz onion
16 oz can roasted tomatoes
8 oz tomato juice
1/4 cup chicken broth
3 teaspoons minced garlic
2 teaspoons sweet basil
1 teaspoon red chile pepper flakes
Preheat the oven to 350 F. Coat a large baking dish with cooking spray. Boil the cabbage in a large pot until tender. Rinse 2 bags of rice pearls, boil in chicken broth for 1 minute, then drain.
Put lean ground beef (not cooked) in a bowl. In veggie chopper
add carrots, celery, spinach & onion, chop into tiny pieces, then add to ground beef. Cut up mushrooms and red bell pepper into small pieces then add to ground beef. Mix together with your hands. Add rice pearls and mix well.
Once cabbage is cooked cut the leaves and cut core off in a V shape. It's easiler to roll that way. Place 1/12 of the mixture onto a cabbage leaf and roll up burrito style. Make 12 rolls.
Place cabbage rolls in the baking dish
. Pour the roasted tomatoes over the top. Then place a layer of cabbage on top and add tomato juice.
Cover and bake until done, about 35-45 minutes! Mine made 12 cabbage rolls and I froze some. Not sure of calories, etc. but they were yummy!
(per cabbage roll & assumes all sauce is eaten)
Calories: 84.....Carbs: 6 grams.....Protein: 10 grams.....Fat: 2 grams
Fiber: 2 grams.....Potassium: 364 mg.....Sodium: 186 mg