Stuffed Cabbage

iVillage Member
Registered: 06-28-2005
Stuffed Cabbage
1
Wed, 05-07-2008 - 10:55am

Looked like a good phase II recipe.  Haven't tried it yet.


Stuffed Cabbage






12 to 14
large green cabbage leaves



1 1/4
pounds (480 g) ground turkey breast



1/4
cup (60 ml) egg substitute



1
small yellow onion, minced



1
large clove garlic, minced



1
large tart apple, such as Granny Smith, peeled, cored, and minced



1
cup (158 g) cooked brown rice



1
tablespoon (8 g) dried dill weed



2
tablespoons (16 g) chopped flat-leaf parsley




salt (optional)




freshly ground pepper to taste




cooking sauce



1
tablespoon (15 ml) olive oil



2
medium yellow onions, halved and thinly sliced



1
28-ounce (840 g) can no-salt-added crushed tomatoes, including the juice



3
tablespoons (45 ml) fresh lemon juice



1
tablespoon (9 g) hot paprika



1
teaspoon (5 ml) Worcestershire sauce

  1. Blanch cabbage leaves in boiling water for 3 minutes. Drain and refresh under running cold water to stop the cooking process. Drain again on paper towels and set aside.
  2. In a large bowl, combine turkey breast, egg substitute, onion, garlic, apple, cooked rice, dill weed, parsley, salt (if using), and pepper. Mix well.
  3. Place the cabbage leaves on a work surface. Divide the filling equally between the cabbage leaves, putting about 1/4 cup (about 100 g) of the turkey-rice mixture at the bottom of each cabbage leaf and roll up, folding in the bottom and sides to enclose the filling. Set filled leaves aside.
  4. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic; sauté until onions are limp, about 4 minutes. Stir in remaining sauce ingredients and cook, uncovered, for another 5 minutes. Stir occasionally.
  5. Place half of the sauce in the bottom of a 4-quart (4 l) or larger crockery slow-cooker. Arrange filled cabbage leaves, seam side down, on top of the sauce, making as many layers as necessary. Spoon the remaining sauce over the cabbage rolls. Do not stir. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3 1/2 to 4 1/2 hours.
  6. To serve, transfer cabbage rolls to a large serving platter and top with sauce. Serve at once.





Per 2-roll serving:
251 calories (14% calories from fat), 27 g protein, 4 g total fat (0.7 g saturated fat), 28 g carbohydrates, 5 g dietary fiber, 64 mg cholesterol, 98 mg sodium

Diabetic exchanges:
3 very lean protein, 2 carbohydrate (1/2 bread/starch, 1/2 fruit), 3 vegetable)


Edited 5/7/2008 4:21 pm ET by gal_jena

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iVillage Member
Registered: 12-06-2007
In reply to: gal_jena
Wed, 05-07-2008 - 12:01pm

Just remember to change the "white rice" to "brown rice".

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