Sweet And Sour Stuffed Cabbage Rolls - cooking recipe

Ingredients

1 small green cabbage head, cored
1 tablespoon vegetable oil
1 medium onion, chopped fine
2 garlic cloves, minced
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 (8 ounce) cans tomato sauce
2 tablespoons light brown sugar
2 tablespoons red wine vinegar
2 slices reduced-calorie whole wheat bread
1/3 cup skim milk
1 lb lean ground beef
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
6 cups egg noodles, cooked

Preparation

Bring a large pot of salted water to a boil and cook cabbage about 15 minutes.
Peel off 9 leaves (they should be pliable); remove tough stems and cut each leaf in half.
Shred remaining cabbage and place in the bottom of the crockpot.
Meanwhile, in a large skillet, heat oil over medium heat and cook onion until it begins to soften, about 5 minutes: add garlic, cinnamon, and nutmeg, cook 1 minute.
Remove half of the onion mixture and set aside; turn off heat to the skillet and stir in tomato sauce, brown sugar, and vinegar.
In a food processor, pulse bread and milk to form a paste.
Add reserved onion, ground beef, salt and pepper; pulse to combine well.
On a work surface, place cabbage leaves with stem ends facing you.
Spoon 2 heaping tablespoons of the meat mixture and roll up; place roll, seam side down, in the crockpot.
Pour the sauce over top; cover and cook on LOW for 5 hours.
Meanwhile, cook egg noodles according to package instructions.
Serve cabbage rolls over the egg noodles.