Hungarian Cabbage Rolls I

Ingredients

 * 2 quarts water
 * 1½ pounds ground beef
 * 12 large green cabbage leaves, about 1 lb
 * 1 cup cooked carrot, cooked
 * ¼ cup raw brown rice
 * 1 egg, beaten sightly
 * 1½ cups tomato juice
 * 1 medium onion
 * ¼ tsp salt
 * ¼ tsp freshly ground pepper
 * 2 cloves garlic, crushed

Directions

 * 1) Preheat oven to 325°F.
 * 2) Boil 2 quarts of water in a large saucepan or Dutch oven.
 * 3) Arrange cabbage leaves loosely in pan.
 * 4) Cover and cook over medium heat until cabbage leaves are limp but not soft, about 8 minutes.
 * 5) Drain and cool leaves.
 * 6) Purée carrot in blender or food processor fitted with steel blade; mix with ground beef, rice, and egg.
 * 7) Spoon 2 tablespoon of the meat mixture onto each leaf.
 * 8) Tuck ends in and roll up jelly roll style.
 * 9) Place seam side down in 9" by 13" baking pan.
 * 10) Pour tomato juice tomatoes, onion slices and seasonings over cabbage rolls.
 * 11) Cover and bake 1 hour; uncover and cook for an additional 30 minutes.

Nutritional information
Per servings:
 * cho: 20g | pro: 16g | fat: 6g | calories: 197
 * Food exchanges: 2 lean meat | 1 starch | 1 vegetable
 * Low-sodium diet: omit salt. Substitute unsalted tomato juice and unsalted canned tomatoes.