Stuffed Cabbage Rolls
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 219.0
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 94.5 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 3.1 g
- Protein: 16.7 g
View full nutritional breakdown of Stuffed Cabbage Rolls calories by ingredient
Introduction
All Time Favorite of Mine. No Cholesterol, Low~Sodium, Low~Fat, Low~Calorie, Low~Carb, High Potassium & High Protein! All Time Favorite of Mine. No Cholesterol, Low~Sodium, Low~Fat, Low~Calorie, Low~Carb, High Potassium & High Protein!Number of Servings: 2
Ingredients
-
4 oz.~Extra Lean Ground Turkey~
1 cup uncooked~Minute~Brown Rice~
2 large leaves~Fresh Cabbage~
1 large egg, yellow removed~Egg white~
16 oz.~Tomato sauce, with tomato tidbits~
2 tbs~diced~Green bell pepper~
Olive oil cooking spray
Directions
Makes 2 servings.
Turn oven on to 350* for preheating.
Cook turkey, rinse, drain & set aside.
While turkey is cooking:
1. Put the rice on to cook according to instructions on the box. When the rice is done, set it aside for now.
2. Put whole cabbage leaves to boil.
3. Dice the bell pepper.
Now, add the egg white, brown rice & bell pepper to your turkey mixture. Mix well.
I place wax paper on my counter and put the cabbage leaf on the paper and place 1/2cup of the turkey mixture on the leaf and roll.
Place it on a lightly greased or spayed with olive oil spray oven proof pan. Repeat stuffing additonal cabbage leaves and line them on the pan.
Pour 1/2 cup of tomato sauce, with tidbits on the cabbage rolls.
Place in the oven for about 60 minutes or less depending on over heating.
Let it cool for 2 minutes before serving.
Enjoy!
*This is really good to freeze for a quick meal later!
**Depending on the size of the cabbage leaves, I sometimes have extra turkey mixture left. I just save it and make more cabbage to rolls later.
Number of Servings: 2
Recipe submitted by SparkPeople user MERAINA.
Turn oven on to 350* for preheating.
Cook turkey, rinse, drain & set aside.
While turkey is cooking:
1. Put the rice on to cook according to instructions on the box. When the rice is done, set it aside for now.
2. Put whole cabbage leaves to boil.
3. Dice the bell pepper.
Now, add the egg white, brown rice & bell pepper to your turkey mixture. Mix well.
I place wax paper on my counter and put the cabbage leaf on the paper and place 1/2cup of the turkey mixture on the leaf and roll.
Place it on a lightly greased or spayed with olive oil spray oven proof pan. Repeat stuffing additonal cabbage leaves and line them on the pan.
Pour 1/2 cup of tomato sauce, with tidbits on the cabbage rolls.
Place in the oven for about 60 minutes or less depending on over heating.
Let it cool for 2 minutes before serving.
Enjoy!
*This is really good to freeze for a quick meal later!
**Depending on the size of the cabbage leaves, I sometimes have extra turkey mixture left. I just save it and make more cabbage to rolls later.
Number of Servings: 2
Recipe submitted by SparkPeople user MERAINA.