Beef cabbage rolls
1 large head of cabbage
1 tablespoon olive oil
2 onions, sliced
3 cups tinned tomatoes
1 teaspoon low sodium salt
1/2 teaspoon pepper
450g low fat minced beef or steak
3 tablespoons uncooked rice
4 tablespoons grated onion
3 tablespoons cold water
3 tablespoons Splenda
1/4 cup lemon juice
1/4 cup seedless raisins
Put the head of cabbage in a large bowl.
Pour boiling water over the cabbage to cover completely.
Let soak for 15 minutes.
Carefully remove 12 large leaves (or 18, if small) and place them on paper towels.
Heat the oil in a deep, heavy pan.
Lightly brown the onions in the oil.
Add the tomatoes, half of the salt and pepper and all of the bones.
Cook on a low heat for 30 minutes.
In a large bowl, mix together the beef, rice, grated onion, egg and water.
Place some of the meat mixture on each cabbage leaf.
Tuck in the sides and roll up carefully to make a secure pocket.
Add the cabbage rolls to the sauce.
Cover and cook on a low heat for 1 1/2 hours.
Add the Splenda, lemon juice and raisins.
Cook for a further 30 minutes.
Remove the bones before serving.