What's for Dinner?

[lashbear]

Sound Yummy, GD !

KS: Here's the recipe for the rolls - it's low fat, and really simple.

Cabbage & Beef Rolls With Tomato Veloute Sauce

Rolls:
1 cabbage head
1 lb lean ground beef
1/2 cup yellow onions, chopped
1-1/2 cups cooked rice
3 tablespoons margarine, melted
1/2 cup soft bread crumbs
1/4 teaspoon ground sage
1/4 teaspoon black pepper
1/2 teaspoon salt
1 dash ground nutmeg, optional

Sauce:
4 tablespoons margarine
1/2 teaspoon chilli powder or Cayenne
1/2 teaspoon salt
2 tablespoons all-purpose flour
2 cups tomato juice

• Cut the core from cabbage. Have a pot of water (large enough to sit the cabbage head in) boiling; add 1 teaspoon of salt.
• Place the cabbage head in boiling water, and remove each of the soft blanched leaves as they detatch themselves. You need about 15-16 leaves for this recipe. drain and set aside.
• Mix the meat, onion, cooked rice, margarine, bread crumbs, sage, pepper, nutmeg and salt.
• Lay a cabbage leaf on a flat surface. Put 2-4 tablespoons of the mixture near the base of the leaf, fold leaf up and over the meat, turning under the sides. This will make about 15-16 rolls.
• Place the rolls, seam side down, in a greased 2-quart casserole dish. Make two layers of the rolls.
• Place this dish in a steamer, or on a rack over 2 inches of simmering water in wok or large heavy pan with rack. Cover and steam for 35-40 minutes.

MEANWHILE:

• Melt 4 tablespoons margarine in a skillet.
• Add the salt, chilli powder and the flour. Mix to a smooth paste.
• Cook over high heat, stirring constantly, until mixture comes to a boil.
• Remove from heat and slowly stir in the tomato juice.
• Return to heat and cook until it boils and thickens.
• Serve over the steamed rolls