Slow-Cooked Stuffed Cabbage Leaves Recipe - Cooking Index
Slow-Cooked Stuffed Cabbage Leaves Recipe - Cooking Index
| 12 | Green cabbage leaves - (to 14) (large) | |
| 1 1/4 lbs | 567g / 20oz | Ground turkey breast |
| 1/4 cup | 49g / 1.7oz | Egg substitute |
| 1 cup | 62g / 2.2oz | Yellow onion - minced (small) |
| 1 cup | 93g / 3.3oz | Garlic clove - minced (large) |
| 1 cup | 237ml | Tart apple, such as Granny Smith - peeled, cored, (large) |
| And minced | ||
| 1 cup | 160g / 5.6oz | Cooked white rice |
| 1 tablespoon | 15ml | Dried dill weed |
| 2 tablespoons | 30ml | Chopped flat-leaf parsley |
| Salt - (optional), to taste | ||
| Freshly-ground black pepper - to taste | ||
| Cooking Sauce | ||
| 1 tablespoon | 15ml | Olive oil |
| 2 tablespoons | 30ml | Yellow onions - halved, and (medium) |
| Thinly sliced | ||
| 1 | No-salt-added crushed tomatoes - (28 oz) - including the juice | |
| 3 tablespoons | 45ml | Fresh lemon juice |
| 1 tablespoon | 15ml | Hot paprika |
| 1 teaspoon | 5ml | Worcestershire sauce |
Blanch cabbage leaves in boiling water for 3 minutes. Drain and refresh under running cold water to stop the cooking process. Drain again on paper towels and set aside.
In a large bowl, combine turkey breast, egg substitute, onion, garlic, apple, cooked rice, dill weed, parsley, salt (if using), and pepper. Mix well.
Place the cabbage leaves on a work surface. Divide the filling equally between the cabbage leaves, putting about 1/4 cup of the turkey-rice mixture at the bottom of each cabbage leaf and roll up, folding in the bottom and sides to enclose the filling. Set filled leaves aside.
In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic; saute until onions are limp, about 4 minutes. Stir in remaining sauce ingredients and cook, uncovered, for another 5 minutes. Stir occasionally.
Place half of the sauce in the bottom of a 4-quart or larger crockery slow-cooker. Arrange filled cabbage leaves, seam-side down, on top of the sauce, making as many layers as necessary. Spoon the remaining sauce over the cabbage rolls. Do not stir. Cover and cook on Low for 7 to 9 hours, or on High for 3 1/2 to 4 1/2 hours.
To serve, transfer cabbage rolls to a large serving platter and top with sauce. Serve at once.
This recipe yields 6 servings.
Exchanges Per 2-roll Serving: 3 Very Lean Protein, 2 Carbohydrate (1/2 bread/starch, 1/2 fruit), 3 Vegetable.
Nutrition Facts: 251 calories (14% calories from fat), 27 g protein, 4 g total fat (0.7 g saturated fat), 28 g carbohydrates, 5 g dietary fiber, 64 mg cholesterol, 98 mg sodium.
Source:
Diabetic Recipes at http://www.diabetic-recipes.com
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