Serves: 24
Total Calories: 47
1. In a large saucepan over medium heat, blanch romaine leaves, three to four at a time, in boiling water for 5 minutes or until very wilted. Drain well on paper towels set aside.
2. Pour sauce into a large skillet set aside.
3. In a medium skillet over medium-high heat, sauté onion in butter until soft. Stir in flour, salt and dill weed. Cook and stir over medium heat for 1 to 2 minutes. Add heavy cream. Stirring, bring to a boil and boil until very thick. Remove from heat.
4. In a small mixer bowl at medium speed, beat eggs well. Beat in hot onion sauce. Stir in spinach, cracker crumbs and cheese. Place 2 tablespoons of the spinach mixture into the center of each romaine leaf. Fold sides over filling and roll up. Place seam-side down in sauce in large skillet. Repeat with remaining leaves. Place skillet over medium heat cover and simmer, basting rolls occasionally, for 15 to 20 minutes or until a knife inserted in center of roll comes out clean.
5. To serve, cut each roll in half if desired. Place in chafing dish with sauce. Serve hot.
This Stuffed Romaine Leaves recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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