Cabbage Rolls - Phase 1 and P3

Cabbage Rolls
Phase 1 and Phase 3
Makes 6 standard servings- each is a protein and half a grain for P1 (full grain for p3)

1 head green cabbage
1 lb ground pork loin or ground turkey
1/2 lb ground beef
1 medium onion, diced
3 minced cloves of garlic
1/2 tsp dill weed
3T fresh parsley, chopped
2 cups diced tomatoes
S&P to taste
3 cups cooked brown rice (P1) or wild rice (P3)
2 egg whites
3 cups tomato sauce, divided
2T tomato paste

Peel leaves of head of cabbage and boil for 2 minutes, until soft. Set aside to cool

Preheat oven to 350 degrees

In a skillet, brown the meats, onions, and garlic until done. Add herbs and stir. Add rice, diced tomatoes, egg whites and 1/3 cup tomato sauce. Add 1 tsp each salt and pepper. Stir. Taste and adjust the s&p if needed.

Mix the tomato paste and remaining sauce together. Spread a thin layer of tomato sauce mixture in bottom of 9x13 pan. Put about 1/3 cup filling in the middle of each cabbage roll. Fold in sides, then roll and place in pan, seam side down. Pour remaining sauce over the rolls, sprinkle with a bit of s&p. Cover tightly with foil and bake 75-80 minutes. Let cool 15 minutes before serving. 
For Phase 1, serve with half a portion of bread or biscuit, or other grain.