Multitask multitask multitask…  that’s what I preach, right?  Well… sometimes I can’t do 2 things at once.  Like yesterday, I was carrying a big mug of freshly siphon brewed coffee to the computer room and, you guessed it, I fumbled the cup, and about 12 oz of coffee spilled everywhere.  Unfortunately it spilled around the keyboard of this computer (thank God it’s not a laptop), and last night I couldn’t type E’s or D’s and a few other characters.  Sometimes I take on too much at once and hurry too fast… and then disaster strikes.

So, today I headed to Best Buy with a scowl on my face and bought a new wireless keyboard (open box deal, yippee!) and I’m back in business.  Note to self – liquids and keyboards do not mix (and no, this is not the first time I’ve learned this lesson).

Last night I made Weight Watcher’s Beef Stuffed Cabbage.  It makes huge portions.  I could only eat about 1 1/2 of these.  And I doubled the recipe since I had a full pound of beef, so I am going to freeze the leftovers.

Weight Watcher’s Beef Stuffed Cabbage

serves: 4 (2 rolls per serving)
WW points: 6

1/3 head(s) savoy cabbage, about 8 whole leaves
1/2 pound(s) uncooked lean ground beef (with 7% fat)
1/2 cup(s) uncooked white rice
1/2 cup(s) water
1/4 cup(s) seasoned bread crumbs
1 medium carrot(s), peeled and grated
1 medium onion(s), finely chopped
1 medium garlic clove(s), minced
1 large egg white(s)
1/2 tsp table salt
1/4 tsp black pepper
2 tsp olive oil
29 oz canned diced tomatoes, with basil, garlic and oregano

Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside.

Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well.

Spoon about 1/4 cup of beef mixture onto center of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it is important not to roll them too tightly).

Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving.

~M