Title: Hungarian cabbage rolls
 Categories: Diabetic, Main dish, Vegetables, Meats, Rice
      Yield: 6 Servings
 
      2 qt Water
     12 lg Green cabbage leaves; about
           -1 pd.
      1 c  Cooked carrot; cooked
    1/4 c  Raw brown rice;
      1    Egg; beaten sightly
  1 1/2 c  Tomato juice;
      1 md Onion;
    1/4 ts Salt
    1/4 ts Freshly gound pepper;
      2 cl Garlic; cruched
 
  Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan or
  dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook
  over medium heat until cabbage leaves are limp but not soft, about 8
  minutes. Drain and cool leaves.  Puree carrot in blender or food
  processor fitted with steel blade; mix with ground beef, rice, and
  egg. Spoon 2 tablespoon of the meat mixture onto each leaf.  Tuck
  ends in and roll up jelly roll style. Place seam side down in 9" by
  13" baking pan. Pour tomato juice tomatoes, onion slices and
  seasonings over cabbage rolls. Cover and bake 1 hour; uncover and
  cook for an addional 30 minutes.
  
  Food Exchanges per servings:  2 LEAN MEAT EXCHANGES + 1 STARCH
  EXCHANGE + 1 VEGETABLE EXCHANGE CHO: 20g; PRO: 16g; FAT: 6g; CAL: 197;
  
  Low-sodium diet: Omit salt. Substitute unsalted tomatoe juice and
  unsalted canned tomatoes.