Heather/Holly's Cabbage Roll Recipe

Here is a recipe that we have used before that I LOVE!!! I just wanted to share it...more to come tonight on our dinner...a take on a Kraft Foods Recipe...Farmhouse Chicken!!!

Heather/Holly's Cabbage Rolls

(this is kind of our recipe that started by looking at a few others and adding things we like and taking out things we don't to make it our own and keep it low-carb)

Filling:
1 lb ground beef
1 small onion chopped
1/4 cup milk
1 egg
1/2 tsp chili powder
1/2 tsp Garlic Garlic
1 tsp Onion Onion
1/2 tsp Seasoned Salt
2 Tbspn Worcesteshire Sauce
1 cup of COOKED brown rice
1/2 cup shredded cheddar/jack cheese (optional)

1 head of cabbage - cored

Sauce
1- 15oz. can tomato sauce (We used Wal-mart brand - it is low-carb)
2-3 Tbspns Splenda brown sugar blend
1 Tbspn lemon juice
2 Tbspn Worcesteshire sauce

Bring a large pot of water to a boil (leave enough space so that it won't overflow when you add the head of cabbage); wait until it comes to a full boil before gently adding the head of cabbage

While the water comes to a boil; cook your rice and brown the ground beef along with the onions; add Seasoned Salt, Garlic Garlic, Onion Onion. Drain meat when browned to remove excess fat. In small bowl combine egg, milk, chili powder and Worcesteshire sauce.

Remove meat from heat add the cooked rice and allow to cool slightly (Holly's touch was to add 1/2 cup of shredded cheddar/jack cheese to the meat/rice mixture as well - it was good!!!) Add the egg/milk mixture to the meat and combine thoroughly.

The large pot of water should have come to a rolling boil by now, so gently add the head of cabbage and allow to boil for about 3 minutes, or until you start to see the first couple of leaves loosen slightly. Remove it from the water and carefully pull back one leaf at a time; you will want to trim out the main vein of the cabbage leaf - it can be rubbery and tough; You can return the cabbage to the water if you need to be able to loosen the layers further in. You will want about 12 cabbage leaves.

Take one leaf, slightly overlap the part where you removed the vein, add approx 1/4 cup of the filling mixture to the middle of the cabbage leaf; fold each side into the middle one over the next, then holding it together, roll from the end closest to you up to the top and use the top flap of the leaf to tuck over. You may want to use a toothpick as well, and carefully place in a crock pot or baking dish. Repeat for all leaves.

Combine the sauce, lemon juice, Splenda- brown sugar blend and Worcesteshire and pour over all of the rolls.

Cook in crock pot on low, for at least 4 hours - can go longer; or you can bake at 350 for 30-45 minutes. Enjoy!!!

It seems like a lot of work, but it is worth it, and it's a great crock pot meal for those dance nights or any other night when you want to walk in and have dinner ready to go.

Serves 4 (approx).