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Stuffed Cabbage (Halubtchas)

Stuffed Cabbage (Halubtchas)
Stuffed Cabbage (Halubtchas)
Low Carb, Low Fat / Yield: Approx. 12 servings

This great classic can be made either low-carb or low-fat or both, depending on how much and what kind of rice and meat you use. Below is the classic version with the carbs and fat already reduced, but you can experiment and make adjustments with the same great results. Some people like them with a lot of sauce and some like them drier; adjust the liquid accordingly. If this recipe looks too daunting, a simpler version is provided below.

1 medium green cabbage
1/2 cup wild rice
1 cup water plus 1/4 cup water
1 medium onion, peeled and finely minced
2 cloves garlic, peeled and finely minced
1 tablespoon olive oil
1 tablespoon chicken soup or meat soup powder (optional)
21/2 pounds ground lean meat, poultry, or a combination
1 egg plus 2 egg whites, or 1/4 cup Egg Beaters
1/2 teaspoon pepper

2 cups tomato paste
5-6 cups water
sugar substitute equal to 3 tablespoons sugar
1 tablespoon chicken soup or meat soup powder (optional)

⅛ Teaspoon sour salt (optional)

Salt and pepper to taste

1 tablespoon vinegar

Method . for separating cabbage leaves:

The night before, put the cabbage in a plastic bag and freeze. Defrost and separate the leaves. If not completely defrosted, keep cabbage in cold water while working.

Method .:

Place whole cabbage into a large pot of boiling water. Boil until a knife inserted into the center comes out easily, approximately 30-50 minutes. (See p. 62 for eliminating odors.) Drain and cool in a colander, then separate the leaves.

Directions for stuffing cabbage:

Boil rice in 1 cup water for 5 minutes. Rinse, drain and set aside. Sauté onion and garlic with oil, using the Enlitened method (see p. 42), and set aside. Mix soup powder with 1/4 cup water and add to prepared rice, onion, ground meat, eggs and pepper.

Line the bottom of a large pot with torn cabbage leaves and leaves too small to use for wrapping. Starting with the largest leaves, cut out the thick, hard veins and put these in the pot as well. Place a heaping spoonful of the meat mixture near the wide part of the leaf, fold that part of the leaf over it, fold the sides in around it, and roll until closed (it should look like a closed blintz [crepe]). Place folded side-down on cabbage pieces already in the pot. Do this with all the leaves, stacking them neatly.

Mix together ingredients for sauce and pour over the cabbage rolls. There should be enough to just cover them. Cover the pot and bring to a boil. Lower heat and simmer for at least 6 hours, or overnight in a Crock-Pot or on a hot plate. Check often to make sure they are not burning or too dry. These freeze well.

Stuffed vegetable variation:

The same filling can be used to stuff zucchini or peppers. For zucchini, carefully scoop out the inside, keeping the shell intact. Mince the pulp and add it to the meat-rice mixture. Mix well and use to stuff the zucchini shells. Or, if you prefer, just add the zucchini pulp to the onions in the pot. This will thicken up the sauce. For peppers, scoop out the inside and stuff with the meat-rice mixture. Cook the filled vegetables in the sauce for 1-2 hours, covered in a deep pan.

These filled vegetables can also be placed on top of Enlitened Traditional Cholent (see p. 224) once it is almost ready and simmering, before the Sabbath, for a low-carb accompaniment. Cover and cook overnight.

Casserole version:

Instead of stuffing the cabbage leaves with meat and then rolling them, layer the leaves and meat one on top of the other in a 9 x 13-inch pan, lined with baking paper and sprayed with non-stick cooking spray. Top with sauce, cover with foil and bake at 375°F for 3 hours.

Nutrition Facts

Serving size (roll) 1, (oz) 2.5 , (g) 75 Calories 69 Protein (g) 6 Carbs (g) 3.3 Fat (g) 3.5 Sat. Fat (g) 1 Cholesterol (mg) 23 Sodium (mg) 130 Calcium (mg) 31 Fiber (g) 1.5 Exchanges: Starch 1/4 Lean meat protein 1 Free vegetable 1