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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 261.6
  • Total Fat: 7.4 g
  • Cholesterol: 88.8 mg
  • Sodium: 776.9 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 7.7 g
  • Protein: 21.9 g

View full nutritional breakdown of Stuffed Cabbage Leaves with Dijon Tomato Sauce calories by ingredient
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Stuffed Cabbage Leaves with Dijon Tomato Sauce

Submitted by: CHENIA

Introduction

Adding cheese to the filling and on top is very tasty, but will bring up the calorie count, fat, etc. I made some each way the other night, and found that the ones without the cheese were just as good! Adding cheese to the filling and on top is very tasty, but will bring up the calorie count, fat, etc. I made some each way the other night, and found that the ones without the cheese were just as good!
Number of Servings: 6

Ingredients

    1 large head of cabbage
    1 lb ground turkey
    1/2 large onion, chopped
    1/2 large bell pepper chopped (any color)
    2 tsp. minced garlic
    2 tsp. salt-free herb seasoning
    1 can diced tomatoes (14 oz) undrained
    1 small can sliced mushrooms (4 oz)
    1 egg
    1 cup cooked brown rice (can use leftover rice)
    1 1/2 cup tomato sauce
    1/2 14oz. can beef broth
    4 tsp dijon mustard
    1 tsp sugar
    2 tsp worcestershire sauce


Directions

Steam the head of cabbage in a large pot fitted with a steam basket for about 20 minutes. While that is steaming, saute onion, pepper and garlic in a pan sprayed with Pam. When softened, add turkey and seasonings and cook through.
Add can of tomatoes, mushrooms and rice and cook until heated through. Aprox 5 minutes. Remove from heat and set aside.
Remove the cabbage from pot, and carefully peel off leaves so they do not tear. You should be able to get 12-15 good size leaves. Place them on a paper towel to absorb the moisture and set aside.
In a saucepan, combine tomato sauce, broth, dijon, sugar and worchestershire. Whisk over low/med heat and simmer until thickened up. Adjust flavors to taste (more dijon, worcesterhire etc.) Remove from heat and set aside. Spread about 1/2 cup on the bottom of a 9x13 size casserole dish.
Add egg to pan of turkey, and stir into mixture.
To assemble, place leave in your hand so cabbage is forming a "bowl" shape with the stem end facing you. Place about 1/4-1/2 cup turkey mixture and close up leaf like an envelope, fold up bottom, then sides, and then fold the top over.
Place in casserole.
Repeat until all leaves are filled and arranged in dish, and then spead the rest of the sauce over the top.
Bake in preheated 350* oven for 30 minutes or until hot and bubbly.


Number of Servings: 6

Recipe submitted by SparkPeople user CHENIA.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    My version was a bit spicier, because I used garlic scapes instead of green pepper. I also used boxed vegetable stock rather than canned beef stock to lower the sodium. The results were quite good, and I froze two-thirds of the stuffed leaves for future meals. - 9/29/10

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