Cabbage Rolls
Recipe By:
Serving: Makes 6 (2-roll) servings.
Prep Time:
Cook Time: 1 Hour 20 Minutes
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INGREDIENTS
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3 lb cabbage
1/2 tbsp Big Y olive oil
1 medium onion, chopped
5 garlic cloves, minced, divided
2 lb 93% lean ground turkey
6 tbsp fresh dill, chopped
2 tbsp caraway seeds
- Big Y salt and ground black pepper to taste
1 cup Big Y brown rice, cooked
– nonstick cooking spray
1/2 tsp red pepper flakes
2 14.5-oz. cans Big Y Italian-style or regular diced tomatoes, pureed
1/2 tsp Big Y sugar
DIRECTIONS
Fill a large pot full of water and bring to a boil over high heat. Remove the 12 largest outer cabbage leaves and add to the pot; boil for 5 to 6 minutes; drain and rinse under cool water until room temperature.
In a large saucepan over medium heat, add oil. Once hot, add onion and 4 garlic cloves and cook, stirring often, for 4 minutes or until softened; let cool for 10 minutes.
In a large bowl, combine turkey, dill, caraway seeds, salt and pepper to taste, onion mixture and rice.
Preheat oven to 375°F. Coat a 9x13-inch baking dish with cooking spray.
Lay one cabbage leaf on a work surface; cut out the thick stem, leaving the cabbage leaf intact. Place about ? cup turkey mixture in the leaf’s center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling.
In a medium bowl, combine red pepper flakes, diced tomatoes, sugar, remaining garlic and salt and pepper to taste. Pour evenly over the rolls, cover with foil and bake for 1 hour. Uncover and continue baking for 20 minutes, basting the rolls with sauce several times.
Nutrition facts:
Calories: 330 (Calories from Fat: 35); Total Fat: 3.5g (Saturated Fat: 0g); Protein: 42g; Total Carbohydrates: 33g (Dietary Fiber: 9g; Sugars: 16g); Cholesterol: 60mg; Sodium: 540mg
