Sweet and Sour Stuffed Cabbage Rolls

• small green cabbage head, cored↗1
• vegetable oil↗1 tablespoon
• medium onion, chopped fine↗1
• garlic cloves, minced↗2
• ground cinnamon↗1 teaspoon
• ground nutmeg↗1⁄4 teaspoon
• tomato sauce↗2 cans

  (8 ounce)

• light brown sugar↗2 tablespoons
• red wine vinegar↗2 tablespoons
• reduced-calorie whole wheat bread↗2 slices
• skim milk↗1⁄3 cup
• lean ground beef↗1 lb
• kosher salt↗1⁄4 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• egg noodles, cooked↗6 cups

Step-by-step instructions

1. 1

   Bring a large pot of salted water to a boil and cook cabbage about 15 minutes.

2. 2

   Peel off 9 leaves (they should be pliable); remove tough stems and cut each leaf in half.

3. 3

   Shred remaining cabbage and place in the bottom of the crockpot.

4. 4

   Meanwhile, in a large skillet, heat oil over medium heat and cook onion until it begins to soften, about 5 minutes: add garlic, cinnamon, and nutmeg, cook 1 minute.

5. 5

   Remove half of the onion mixture and set aside; turn off heat to the skillet and stir in tomato sauce, brown sugar, and vinegar.

6. 6

   In a food processor, pulse bread and milk to form a paste.

7. 7

   Add reserved onion, ground beef, salt and pepper; pulse to combine well.

8. 8

   On a work surface, place cabbage leaves with stem ends facing you.

9. 9

   Spoon 2 heaping tablespoons of the meat mixture and roll up; place roll, seam side down, in the crockpot.

10. 10

    Pour the sauce over top; cover and cook on LOW for 5 hours.

11. 11

    Meanwhile, cook egg noodles according to package instructions.

12. 12

    Serve cabbage rolls over the egg noodles.