Yield: 6 servings
1 pound ground beef round or sirloin

Scant 1/3 cup uncooked rice

1 egg, beaten

1 onion, grated

1 carrot, grated

Salt

1/4 teaspoon garlic salt, optional

1 dash ground black pepper

1 clove garlic, crushed

1/4 cup minced fresh parsley

10 or more leaves of cabbage (large green leaves are best)

1 (about-16-ounce) can tomato sauce

1/4 cup lemon juice

1/4 cup red wine vinegar

3/4 cup packed light brown sugar

1/4 teaspoon dried basil

White wine or water

Caraway seeds, optional



1. Combine ground beef, rice, egg, onion, carrot, 1 teaspoon salt, garlic salt, pepper, garlic and parsley. Set aside.

2. Separate cabbage leaves carefully, using water pressure from sink faucet to loosen them. Cut the hard end of the spine at the base of each leaf. With a knife, pare down the spine at the base of each leaf, so leaves are flat and thin. This helps the leaf roll without splitting.

3. Bring a large pot of salted water to a boil. Cook leaves 4 or 5 at a time until limp, about 5 minutes. Lift leaves gently into colander to drain.

4. Spread leaves out on work surface. Place about 1/4 cup of beef mixture just inside base of each leaf and roll up, folding sides in before making the last roll. Secure with a round toothpick. Line up rolls on their long ends (they should resemble little plump envelopes) in a heavy skillet or a Dutch oven with a lid.

5. Combine tomato sauce, lemon juice, vinegar, brown sugar and basil. Pour over cabbage rolls; add white wine or water to cover rolls, if necessary. Make sure rolls are immersed in liquid or the rice will not soften. Sprinkle lightly with caraway seeds, if desired. Cover tightly and simmer over low heat about 1 hour and 15 minutes or until done.

Per serving: 340 calories; 9g fat (24 percent calories from fat); 3.5g saturated fat; 83mg cholesterol; 18g protein; 47g carbohydrate; 33g sugar; 3.5g fiber; 870mg sodium; 87mg calcium; 690mg potassium.