Hungarian cabbage rolls

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Hungarian Cabbage Rolls
  Categories: Diabetic, Main dish, Vegetables, Meats, Rice
       Yield: 6 servings
  
       2 qt Water                           1 1/2 c  Tomato juice;
      12 lg Green cabbage leaves; about         1 md Onion;
            -1 pd.                            1/4 ts Salt
       1 c  Cooked carrot; cooked             1/4 ts Freshly gound pepper;
     1/4 c  Raw brown rice;                     2 cl Garlic; cruched
       1    Egg; beaten sightly            
  
   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.
   
   Source: The Art of Cooking for the Diabetic by Mary Abbott
   Hess,R.D.,M.S. and Katharine Middleton
   
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