Cabbage Rolls

Here is a meal that I have loved since I was a child:

• Medium head of cabbage 
• 1 ½ cups chopped onion 
• 1 tbsp olive oil
• 2 cans Italian stewed tomatoes 
• 4 garlic cloves, minced 
• 2 tbsp brown sugar 
• 1 ½ tsp salt 
• 1 cup cooked rice (for a low-carb meal you can add shredded zucchini to the meat instead of rice)
• ¼ cup ketchup 
• 2 tbsp Worcestershire sauce 
• ¼ tsp pepper 
• 1 lb ground beef 
• ½ cup V8 juice 

1. Cook cabbage in boiling water for 10 minutes or until outer leaves are tender. Rinse in cold water and remove eight large outer leaves

2. In saucepan, sauté 1 cup of onions in olive oil until translucent

3. Add tomatoes, garlic, brown sugar and ½ tsp salt. Simmer for 15 minutes.

4. In a medium sized mixing bowl, combine rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Add beef and mix well. Create 8 balls of the meat mixture and roll in the cabbage leaves.

5. Line rolls in pan and top with tomato mixture

6. Cook over medium-low heat for 1 hour, checking frequently to make sure there is enough liquid in the pan. Add V8 juice if needed. Reduce heat to low and cook 20 minutes or until rolls are heated through and meat is no longer pink