1 head cabbage, green
1 lb. ground beef, extra lean, browned, rinsed and drained
1/2 c. brown rice, cooked
1 egg, beaten
1 onion, minced
1 carrot, minced
1 t. salt
1/2 t. pepper
1/4 c. cider vinegar
1/2 c. brown sugar
8 oz. tomato sauce, no salt added
Mix ground beef, rice, egg, onion, carrot, salt and pepper in a bowl. In a separate bowl, mix together vinegar, brown sugar and tomato sauce. Drop cabbage in boiling water for 5 to 10 minutes. Remove 10 large leaves. Chop remaining cabbage. Place in bottom in a slow cooker. Place 2-4 tablespoons of meat mixture in center of each leaf. Roll up and use toothpick to hold. Place stem side down in slow cooker. Pour on tomato mixture. Cover and cook on high for 2 hours.
Make 8 servings.
Nutrition Information: 190 calories; 3 g fat; 55 mg cholesterol; 370 mg sodium; 27 g carbohydrates; 4 g fiber; 14 g protein.