Stuffed Cabbage


  1. Filling
  2. 1 egg beaten
  3. 2/3 cup Soy Milk
  4. 1/4 cup chopped onion
  5. 1 teaspoon salt
  6. 1 teaspoon Worcestershire Sauce
  7. 1 pound 95% Lean ground Sirloin
  8. 3/4 cup cooked brown rice
  9. 1 large head of green cabbage
  10. Sauce
  11. 2 Celery Ribs chopped
  12. ⅓ cup flour
  13. ⅔ cup Splenda
  14. ½ tsp Pepper
  15. 1 tsp salt
  16. 2 cups Tomato juice
  17. 2 TBP brown Splenda
  18. 2 TBP Fresh lemon juice


  1. Filling
  2. In a bowl combine the egg, soy milk, onion, Worcestershire Sauce salt and pepper.
  3. Add the beef and cooked rice
  4. Remove 8-10 outer leaves of the cabbage.  If they are too firm to remove then Microwave the entire Cabbage Head for 6 min or until the outer leaves can be removed.
  5. Immerse the cabbage leaves in boiling water for 3 minutes to soften.
  6. Using a small knife, remove the hard triangular rib from the base of each cabbage leaf.
  7. In the center of each leaf, place between a ⅓ and a ½ cup of the meat rice mixture.
  8. Fold in the sides in and roll up the cabbage.
  9. Place the stuffed leaves in a baking pan.
  10. Sauce
  11. Put the celery, flour, Splenda, salt pepper and ½  cup of tomato juice in a blender or food processor and process until chunky.
  12. Put the tomato juice in a large non reactive pan (Stainless Steel or Enamel) with the processed vegetable mixture.
  13. Add the flour and whisk until completely incorporated.
  14. Cook over medium heat until boiling stirring constantly.
  15. Add the Brown Splenda and lemon juice and mix.
  16. Pour over the cabbage
  17. Bake covered with foil at 350 Degrees for 45 min.
  18. Remove the foil and bake for 15 more minutes or until tender.