PORK AND RICE STUFFED CABBAGE
Ingredients
• 6 large green cabbage leaves
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried Italian seasoning
• 1 zucchini or yellow squash, finely chopped
• 3/4 pound ground lean pork
• 2 cups cooked brown rice
• 2 egg whites, lightly beaten
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 (15-ounce) can tomato sauce
Directions
1. Preheat the oven to 350°P. Lightly spray a 7 x 11-inch baking dish with olive oil nonstick spray.
2. Bring a large pot of water to a boil. Add the cabbage and cook until tender, 3-4 minutes; drain in a colander. Rinse under cold running water, then drain again. Trim the thick ribs from the base of the leaves; set the leaves aside.
3. Meanwhile, to make the filling, heat the oil in a medium nonstick skillet set over medium-high heat. Add the onion, garlic, and Italian seasoning; cook, stirring occasionally, until softened, about 2 minutes. Add the zucchini or squash and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a large bowl; let cool 5 minutes. Add the pork, rice, egg whites, salt, and pepper; mix well.
4. Spread 1/4 cup of the tomato sauce in the bottom of the baking dish. Arrange the cabbage leaves on the work surface. Place a rounded 1/2 cupful of the filling in the center of each cabbage leaf. Fold the two sides of each leaf over the filling and roll up, jelly-roll style, starting at the base of the leaf. Place the rolls, seam side down, in the baking dish; pour the remaining tomato sauce on top. Bake until an instant-read thermometer inserted into the center of a roll registers 160°F, about 50 minutes.
Food Note: If you don't have cooked brown rice handy, a speedy alternative is to cook 1 (5 1/4-ounce) package of boil-in-the-bag brown rice according to the package directions. Let the rice cool slightly before combining it with the remaining filling ingredients in step 3.
Nutrition Per Serving (1 roll and about 1/2 cup sauce): 207 Cal, 5 g Fat, 1 g Sat Fat, 0 g Trans Fat, 32 mg Chol, 771 mg Sod, 25 g Carb, 4 g Fib, 16 g Prot, 53 mg Calc.
Points value: 4.
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