Sweet and Sour Stuffed Cabbage Rolls

1 small head green cabbage, cored
1 tablespoon vegetable oil
1 medium-size onion, finely chopped
2 garlic cloves, minced
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cans (8 ounces each) tomato sauce
2 tablespoons light-brown sugar
2 tablespoons red wine vinegar
2 slices reduced-calorie wheat bread
1/3 cup skim milk
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups cooked egg noodles

1. Bring large pot of salted water to a boil. Boil cabbage for 12 to 15 minutes, removing 9 leaves as they become pliable. Drain well, then remove tough stem from leaves; cut leaves in half. Remove remaining cabbage from water and shred. Place shredded cabbage in bottom of slow cooker.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat; cook onion 5 minutes. Add garlic, cinnamon and nutmeg; cook 1 minute. Remove half of onion mixture; set aside. Stir tomato sauce, sugar and vinegar into skillet and remove from heat.

3. Pulse bread and milk in food processor until a paste is formed. Add reserved onion mixture, beef, salt and pepper to food processor and pulse until well combined.

4. With stem ends of cabbage leaves facing you, place 2 heaping tablespoons of meat mixture in center of leaf and roll up. Place rolls, seam-side down, in slow cooker. Pour sauce over top. Cover; cook on LOW for 5 hours. Serve with noodles.

Serving Size: Makes 6 servings, 3 rolls and 1/2 cup noodles each

Number of Servings: 6

Recipe submitted by SparkPeople user ANNE_SP.