BEEF AND PORK STUFFED CABBAGE ROLLS

1 medium to large head of cabbage

1 lb lean ground beef
1 lb lean ground pork (NOT SAUSAGE)
3/4 cup brown rice, uncooked
2 small onions or 1 medium onion, chopped
pinch of salt
pepper to taste
1 tbsp dill
1/2 pint reduced-fat sour cream
3 tbsp white whole wheat flour
1 small can tomato paste
3/4 tsp salt
2 tbsp Splenda granular
Remove the core of the cabbage; place the cabbage in a large pot of boiling water. Parboil the cabbage until you can peel the leaves off one at a time. Lay the leaves on a paper towel or clean tea towel to drain.

Mix together the ground beef, ground pork, rice, onions, pinch of salt and pepper. Place some of the mixture onto each of the cabbage leaves, leaving enough cabbage leaf to roll it over the mixture, envelope fashion; secure with toothpicks.

Place the cabbage rolls in a large pan and cover with boiling water. Add the dill to the water and bring water back to a boil. Cook rolls for 1 hour. Remove the rolls from the pan using a slotted spoon. In a medium bowl stir together the sour cream, flour, tomato paste, 3/4 tsp salt, and the Splenda. Stir this mixture into the pan from which you removed the cabbage rolls. After the mixture is mixed in well, add the cabbage rolls back to the pan and heat for about 10 minutes.

REMOVE TOOTHPICKS BEFORE SERVING!

 

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