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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a recipe that my mom used to make when I was growning up and she got it from a neighbor of ours...I've not made it in a while but it was quite tasty and I look forward to trying it again. I've made some fat / calorie reducing changes. The original recipe was marked American Heritage Cookbook . Ingredients:
1 head green cabbage |
1 1/2 lbs ground turkey |
1/2 teaspoon dill, dried |
1 tablespoon italian seasoning |
1/2 cup egg beaters egg substitute |
1 medium onion, chopped |
1/2 cup rice, cooked |
2 teaspoons low sodium salt |
1/4 teaspoon ground pepper |
1/4 cup skim milk |
1 cup tomato juice |
1 cup beef broth |
1/4 cup cider vinegar |
2 tablespoons splenda sugar substitute |
1/4 teaspoon pepper |
Directions:
1. Leave head of cabbage whole but remove core and cover with boiling water and cook for 10 minutes (modification - remove leaves from head and add to boiling water until opaque).
2. Drain carefully - USE CAUTION WATER WILL BE VERY HOT!
3. Use 16 to 18 of the largest outer leaves, trim off some of the thick center rib at the base of the leaf.
4. Combine turkey, dill, Italian seasoning, eggs, onion, rice, salt & pepper and just enough milk to make loose mixture.
5. Put heaping tablespoon of filling ( or a small meatball) in center of each leaf, roll up and tuck in ends.
6. Put side by side in shallow pan.
7. Mix tomatoe juice, beef broth, cider vinegar, splenda and pepper to make sauce and pour over cabbage rolls in pan.
8. Cover and bake for 1 hour at 350°F.
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