Hungarian Stuffed Cabbage - cooking recipe

Ingredients

1 large green cabbage
1 small onion, grated
1 shallot, minced
2 egg whites
1 clove garlic, minced
1 carrot, shredded
1/2 c. parsley
1/2 c. brown rice, partially cooked in chicken stock for 25 minutes
1/2 lb. ground extra lean beef
1/4 c. bread crumbs
1 tsp. low sodium vegetable seasoning
1/4 c. salt-free tomato juice (optional)
2/3 c. frozen peas
1 (16 oz.) can tomato sauce or 1 can Italian plum tomatoes in puree, pureed
3 oz. frozen unsweetened apple or pineapple juice concentrate
1/2 tsp. Hungarian paprika
chopped fresh parsley (for garnish)

Preparation

Core the cabbage and cook it in boiling water until barely tender.
Drain and separate 12 large leaves and trim ribs. Combine onion, shallot, egg whites, garlic, carrot and parsley until thoroughly blended.
Combine onion mixture with rice, ground beef, bread crumbs, vegetable seasoning and tomato juice, using a fork to mix.
Add frozen peas.
Place 1/3 cup of the mixture in each cabbage leaf and roll up, tucking in sides.
Makes 12 rolls. Shred remaining cabbage; sprinkle in bottom of 2-quart casserole. Place cabbage rolls in casserole seam-side down, packing tightly.