Turkey Stuffed Cabbage
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 177.3
- Total Fat: 4.7 g
- Cholesterol: 40.0 mg
- Sodium: 235.4 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 3.8 g
- Protein: 15.0 g
View full nutritional breakdown of Turkey Stuffed Cabbage calories by ingredient
Number of Servings: 8
Ingredients
-
CABBAGE ROLLS:
1 C. - Cooked Brown Rice
8 - large cabbage leaves, in tact
1lb - lean Turkey Breast
1 - Medium Onion
3 - Roma Tomatoes
1/2 Tbs - Oregano
1 tsp - Cinnamon
1/8 - Cayenne pepper
1/2 C. - Bread Crumbs
2 Large Egg Whites
SAUCE:
Olive oil spray
1 - 6oz can tomato paste
1/2 C. - apple cider vinegar
1/2 Tbs - oregano
1 tsp - cinnamon
1/8 tsp - cayenne pepper
1 Tbs - thyme
1/2 C. water
Sea Salt and Black Pepper to taste
Directions
Cook rice according to package directions.
Fill a large pot or teapot with water and boil.
Remove from heat. Put cabbage head in colander and slowly pour hot water over cabbage. (This will make the leaves more pliable so you can fold them.)
Remove 8 leaves and set aside.
Preheat over to 375
In large skillet saute turkey over medium heat until no longer pink. Reserving 1/8C. of chopped onion for sauce, add the remaining onion to turkey and cook until no longer translucent.
Add tomatoes, oregano, cinnamon, cayenne and saute for 2 more minutes.
Remove from heat.
In a medium bowl combine rice, bread crumbs and egg whites. Mix well then combine with Turkey mixture.
Set aside:
In a sauce pan heat 1 Tbs olive oil or cooking spray. Add onion and cook for 2 minutes. Stir in remaining sauce ingredients and heat thoroughly.
Remove from heat.
To Stuff cabbage rolls. (hint: If cabbage leaves are still too tough, microwave for 2-3 minutes.)
Place 1/2 C. turkey mixture in center of each leaf. fold outer edges into the middle bottom edge up. Then roll stuffed leafe away from you until sealed. Secure with toothpick.
In a medium sized casserole dish spread 2 Tbs of sauce over bottom of pan. Place rolls in pan and cover with remaining sauce.
Cook in oven for 45 minutes.
Makes 8 rolls.
Number of Servings: 8
Recipe submitted by SparkPeople user TARACONKLIN.
Fill a large pot or teapot with water and boil.
Remove from heat. Put cabbage head in colander and slowly pour hot water over cabbage. (This will make the leaves more pliable so you can fold them.)
Remove 8 leaves and set aside.
Preheat over to 375
In large skillet saute turkey over medium heat until no longer pink. Reserving 1/8C. of chopped onion for sauce, add the remaining onion to turkey and cook until no longer translucent.
Add tomatoes, oregano, cinnamon, cayenne and saute for 2 more minutes.
Remove from heat.
In a medium bowl combine rice, bread crumbs and egg whites. Mix well then combine with Turkey mixture.
Set aside:
In a sauce pan heat 1 Tbs olive oil or cooking spray. Add onion and cook for 2 minutes. Stir in remaining sauce ingredients and heat thoroughly.
Remove from heat.
To Stuff cabbage rolls. (hint: If cabbage leaves are still too tough, microwave for 2-3 minutes.)
Place 1/2 C. turkey mixture in center of each leaf. fold outer edges into the middle bottom edge up. Then roll stuffed leafe away from you until sealed. Secure with toothpick.
In a medium sized casserole dish spread 2 Tbs of sauce over bottom of pan. Place rolls in pan and cover with remaining sauce.
Cook in oven for 45 minutes.
Makes 8 rolls.
Number of Servings: 8
Recipe submitted by SparkPeople user TARACONKLIN.