Recipe

Cabbage Rolls with Tomato Raisin Sauce

Sweet-sour raisin-tomato sauce covers these stuffed cabbage leaves with tantalizing flavor.

Details

Serves:
Serving size: servings

INGREDIENTS

Cabbage Rolls

3/4 lb. ground beef, chicken or turkey
1 small egg
2 tbsp. seasoned dry breadcrumbs
2 tbsp. uncooked white rice
2 tbsp. water
3/4 onion, minced
1 carrot, peeled and grated
1/4 clove garlic, minced
Salt and pepper, to taste
1/2 head of green cabbage (about 1/2 pound)

Tomato Sauce

2 tsp. oil
1/4 onion, chopped
2 tbsp. dry white wine or chicken stock
1 c. (7 ounces) diced tomatoes in purée
1/4 c. water
3/4 c. California raisins
1 tbsp. packed brown sugar
1/2 tbsp. fresh lemon juice
Salt and pepper, to taste

PROCEDURE

Cabbage Rolls

In a large bowl, combine ground meat, egg, breadcrumbs, rice, water, onions, carrot and garlic. Mix well and season to taste with salt and pepper. Set aside. In large stockpot, bring 1 gallon of water to boil. With sharp knife, remove core from cabbage and drop it, stem side down, into the water. Simmer for 5 to 10 minutes until outer leaves are softened. Cool. Separate leaves and trim off back spines. With core end toward you and hollow side up, divide and portion meat mixture onto each leaf. Fold in sides and loosely roll up. Set aside.

Tomato Sauce
Meanwhile, heat oil in large heavy pan. Sauté onion until golden brown. Add wine; simmer for 5 minutes. Stir in remaining ingredients and bring to boil. Add cabbage rolls, seam side down, with additional chicken stock if sauce does not cover them. Reduce heat, cover and simmer 1 1/2 hours. Serve hot.

Nutrition Information (per serving)

Calories 240(27% from fat); Total Fat 7g (sat 1.5g, mono 3g, poly 2g); Cholesterol 70mg; Protein 13g; Carbohydrates 30g; Fiber 3g; Iron 2mg; Sodium 160mg; Calcium 74mg