Cabbage Rolls
- Minutes to Cook:
- Number of Servings: 13
Ingredients
1 large head cabbage1 cup cooked brown rice1 cup cooked wild rice3/4 cup onion chopped1 cup diced yellow or red pepper1 cup grated carrots1 teaspoon salt1 teaspoon dried parsley flakes1 teaspoon dried oregano1 teaspoon fennel seed1 teaspoon dried basil1/2 teaspoon pepper1 pound ground turkeySAUCE:2 8-ounce cans tomato sauce1/4 cup packed brown sugar2 tablespoons lemon juice2 teaspoons Worcestershire sauce
Cook cabbage in boiling water until leaves fall off head. Use 13 large leaves for rolls and refrigerate the remaining for another purpose. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
Cook the turkey in a pan, crumbling as it cooks. Add the onions, peppers, carrots, and mushrooms. Cook until the vegetables are tender. Add the seasonings and the rice and mix. Mix the sauce ingredients. Pour a little bit of sauce in the bottom of a 9 x 13 pan. Put about 1/2 cup on each cabbage leaf, overlap cut ends and fold in sides beginning from the cut and roll up completely to enclose filling. Put on top of sauce, then cover with the rest of the sauce. Bake at 350 for 30 minutes.
Number of Servings: 13
Recipe submitted by SparkPeople user GLADMOM32.
Cook the turkey in a pan, crumbling as it cooks. Add the onions, peppers, carrots, and mushrooms. Cook until the vegetables are tender. Add the seasonings and the rice and mix. Mix the sauce ingredients. Pour a little bit of sauce in the bottom of a 9 x 13 pan. Put about 1/2 cup on each cabbage leaf, overlap cut ends and fold in sides beginning from the cut and roll up completely to enclose filling. Put on top of sauce, then cover with the rest of the sauce. Bake at 350 for 30 minutes.
Number of Servings: 13
Recipe submitted by SparkPeople user GLADMOM32.
Nutritional Info Amount Per Serving
- Calories: 120.0
- Total Fat: 2.8 g
- Cholesterol: 24.6 mg
- Sodium: 234.9 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.4 g
- Protein: 9.0 g
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