8 or more lg. cabbage leaves
1 lb. diet lean ground beef
3/4 c. cooked rice
1/4 c. egg beaters or whites of 2 sm. eggs
1/4 tsp. allspice
Pepper as desired
Salt (if allowed)
1 med. size onion
1 clove of garlic (optional)
2 c. chopped cabbage (may use any leftover from blanching)
1/2 - 3/4 c. skim milk
1/2 c. dark corn syrup

Place cabbage leaves in a large pan of water; bring to a boil and simmer about 4 minutes. Do not overcook. Drain and cut leaves in half, discarding hard vein. Saute chopped cabbage, onion, and garlic in a bit of oil. Mix beef, rice, egg beaters, allspice, seasonings, onion, chopped cabbage, and milk. Will be a soft mixture. Place about 2 tablespoons of mixture on each cabbage leaf. Fold over and roll loosely. Fasten with toothpicks if necessary. Place in lightly oiled pan. Brush tops with a bit of melted butter and pour corn syrup over the rolls or sprinkle each roll with brown sugar.

Bake in a preheated oven at 350 degrees for 50-60 minutes, turning once. Add a bit of water if rolls look as though they are going to burn. Serve with sauce made with defatted pan juices, beef broth, flour, and milk. Swedes serve with boiled potatoes and lingonberries or cranberry sauce.