STUFFED CABBAGE ROLLS

1 large (3 lb) cabbage, cored
2 teaspoons vegetable oil
2 cups onions, chopped
1 1/2 cups white rice, slightly undercooked
5 ounces lean ground beef, pork, veal or combination
1 ounce kielbasa sausage, chopped
1/2 teaspoon black pepper
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1 cup low-sodium chicken broth
FOR THE SAUCE:
1/4 cup light sour cream
2 teaspoons all-purpose flour
1/4 cup chopped fresh parsley

Remove tough outside leaves of cabbage; trim so that leaves lay flat and arrange 1/2 of the leaves in a single layer in a 13 x9-inch baking pan; reserve remaining trimmed leaves.

Bring large pot of water to a boil. Add whole cabbage; cover and simmer 8-10 minutes, until leaves easily separate. Immerse in cold water; drain. Carefully peel off 8 leaves; trim base and tough center vein from each leaf so that it can be rolled; reserve remaining cooked cabbage for another use.

Place large nonstick saucepan over medium heat 30 seconds more. Add onions; cook, stirring frequently, until just beginning to brown, 3-4 minutes; set aside.

Preheat oven to 350 degrees F.

TO PREPARE FILLING:
In medium bowl, combine rice, beef, kielbasa, pepper, marjoram and salt. Add cooked onion; toss gently to combine.

Place 1 reserved cabbage leaf on work surface; place about 1/4 cup beef mixture in center. Fold sides over filling and roll up from bottom edge into a small parcel. Place in prepared baking dish seam-side down. Repeat with remaining cooked leaves and filling.

Pour broth and 2 cups water over cabbage; top with remaining 1/2 of the reserved cabbage leaves. Loosely cover with foil and bake 2 hours. Remove from heat and let stand 30 minutes. (May be made a day ahead up to this point; cover and refrigerate.)

WHEN READY TO SERVE:
Drain liquid from cooked cabbage rolls into measuring cup; add water if necessary to make 3/4 cup liquid.

In small saucepan with whisk, combine sour cream and flour. Whisk in the reserved cabbage liquid until smooth. Over medium heat, bring mixture to just below boiling; lower heat and simmer 2-3 minutes, until thickened. Stir in parsley and pour evenly over cabbage rolls.

Makes 4 servings
One serving (2 rolls with 2 tablespoons sauce) provides: 1/2 FA; 10 V; 1 1/4 P; 3/4 B; 30 C;

Per serving: 311 cal; 12 g pro; 33 g car; 14 g fat (5 g sat); 260 mg sod; 36 mg chol; 2 g fib.

POINTS: 7

Source: Weight Watchers magazine/March 1995