Servings – 5

This recipe is NOT for the accelerated / initial stage of the program.

Ingredients:

• 10 leaves of cabbage
• 1 egg white
• 1 lb. extra lean ground meat of your choice
• ½ cup finely chopped onion or green onion.
• ½ cup diced celery
• ¼ cup finely chopped cauliflower (or Konjac / Miracle Rice)
• 1/4 tsp. salt
• 1 -2 cloves of garlic, minced
• 2 Tbsp. ground flax
• 1 – 796 mL (large) can of no salt added diced tomatoes
• 1 ½ Tbsp brown sugar Splenda (you could even just use 1 Tbsp.)
• 2 tsp. Worcestershire sauce

Directions:

1. Preheat your oven to 350°F.
2. Core cabbage and steam or boil it until the leaves can be removed and are soft enough to roll.  Save approx. 10 full leaves and coarsely chop the remaining cabbage.
3. Scatter the chopped cooked cabbage on the bottom of a roasting pan sprayed with cooking spray.
4. Trim the thick vein out of each leaf you’re using to wrap the meat mixture. ( just cut the thickest part off in a triangle shape.) Lay the cabbage leaves to the side to let them cool a little for handling later.
5. Whip the egg white and add the beef, onion, celery, cauliflower (or konjac / miracle rice), salt, garlic and flaxseed meal. Mix well to combine.
6. Spoon approx. ¼ cup of filling (depending on the size of the cabbage leaf) into each leaf and wrap up (fold the sides in first then roll to keep the meat inside during cooking).
7. Lie seam down on the bed of cabbage in the roasting pan. Secure with a toothpick if needed.
8. Mix tomatoes, brown sugar Splenda and Worcestershire sauce then pour over the cabbage rolls.
9. Cover the pan with foil and bake for 1 ½ hours.

Serve alone or with another vegetable of your choice.