Stuffed Cabbage With Parsley Sauce

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 60 Minutes

Servings: 6

I got this recipe from my sister (not clear where she got it)... We've both modified it so it's a bit different than the original anyway.

Ingredients:

2 cups lightly packed fresh parsley

1 medium onion, chopped

1/2 cup low-fat sour cream

1/2 cup fat-free buttermilk

1/4 cup lemon juice

2 teaspoons honey

1/4 teaspoon cajun seasoning (i use tony's)

1/2 teaspoon ground coriander

1/4 teaspoon crushed red pepper flakes

2 garlic cloves, chopped

12 green cabbage leaves (about one large head)

2 cups chicken broth

1 cup cooked rice

1 lb extra lean ground beef

2 egg whites or 1/4 cup cholesterol free fat-free liquid egg product

2 teaspoons grated lemon peel

1 teaspoon ground cumin

1/4 teaspoon pepper

1/4 teaspoon cajun seasoning (i use tony's)

1 cup parsley sauce

Directions:

1. PARSLEY SAUCE.
2. Combine first 10 ingredients in blender or food processor. cover and blend 30-60 seconds or until smooth. cover and refrigerate up to 3 days.
3. CABBAGE ROLLS.
4. preheat oven to 375.
5. cover cabbage leaves with boiling water. let stand about 10 minutes or until leaves are limp; drain.
6. Combine all ingredients in with the cooked/drained ground beef (except the chicken broth).
7. Place 1/3 cup beef mixture at stem end of each leaf. roll leaf around mixture, tucking in sides. place rolls, stem sides down, in 13 x 9 baking dish. pour remaining 2 cups broth over rolls. cover with aluminum foil. bake 30 - 40 minutes.
8. Warm remaining parsley sauce and server over cabbage rolls.

By RecipeOfHealth.com