Total Calories: 269
In a bowl, combine the spinach,1 teaspoon salt and onion. Rinse off the salt and squeeze dry.
In a mixing bowl, combine the meat, rice, chili sauce, mint parsley, egg substitute, remaining salt and pepper and then stir in the spinach and onion mixture.
Cut off the bottom stems of the romaine and blanch in boiling water in a large pot for 20-30 seconds. Remove with tongs and plunge into ice water to stop the cooking.
Shave the stems from the middle of each leaf to make them easier to roll. Place a leaf with the rib side down, place 2 heaping tablespoons of the meat near the bottom of the leaf, loosely roll the bottom, tuck in the sides, and finish rolling the leaf. Secure each leaf with a toothpick and place the rolled leaf on a plate, seam side down.
Make the sauce by heating the oil over medium heat in the pot used to blanch the romaine, adding the garlic for 1 minute and then stirring in the tomatoes, 3 cups of water, salt and pepper and simmer for 10 minutes. Add the stuffed romaine to the broth in two layers and add the remaining water. Bring the sauce to a boil, reduce the heat and simmer for 1 hour. Serve with broth spooned over the romaine.
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