Slow Cooked Stuffed Cabbage Leaves Recipe

click to rate
0 votes | 1630 views
Servings: 6

Ingredients

Cost per serving $7.28 view details
  • 12 lrg green cabbage leaves - (to 14)
  • 1 1/4 lb grnd turkey breast
  • 1/4 c. egg substitute
  • 1 sm yellow onion chopped
  • 1 lrg garlic clove chopped
  • 1 lrg tart apple, such as Granny Smith peeled, cored,
  •     and chopped
  • 1 c. cooked white rice
  • 1 Tbsp. dry dill weed
  • 2 Tbsp. minced flat-leaf parsley
  •     Salt (optional), to taste
  •     Freshly-grnd black pepper to taste
  • 1 Tbsp. extra virgin olive oil
  • 2 med yellow onions halved, and
  •     thinly sliced
  • 1 can no-salt-added crushed tomatoes - (28 ounce) including the juice
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. warm paprika
  • 1 tsp Worcestershire sauce

Directions

  1. Blanch cabbage leaves in boiling water for 3 min. Drain and refresh under running cool water to stop the cooking process. Drain again on paper towels and set aside.
  2. In a large bowl, combine turkey breast, egg substitute, onion, garlic, apple, cooked rice, dill weed, parsley, salt (if using), and pepper. Mix well.
  3. Place the cabbage leaves on a work surface. Divide the filling equally between the cabbage leaves, putting about 1/4 c. of the turkey-rice mix at the bottom of each cabbage leaf and roll up, folding in the bottom and sides to enclose the filling. Set filled leaves aside.
  4. In a large nonstick skillet, heat the oil over medium heat. Add in the onion and garlic; saute/fry till onions are limp, about 4 min. Stir in remaining sauce ingredients and cook, uncovered, for another 5 min. Stir occasionally.
  5. Place half of the sauce in the bottom of a 4-qt or possibly 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. Don't stir. Cover and cook on Low for 7 to 9 hrs, or possibly on High for 3 1/2 to 4 1/2 hrs.
  6. To serve, transfer cabbage rolls to a large serving platter and top with sauce. Serve at once.
  7. This recipe yields 6 servings.

Toolbox

Add the recipe to which day?
« Today - Jun 16 »
Today - Jun 16
June 17 - 23
June 24 - 30
July 1 - 7
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 2240g
Recipe makes 6 servings
Calories 744  
Calories from Fat 97 13%
Total Fat 10.96g 14%
Saturated Fat 2.69g 11%
Trans Fat 0.0g  
Cholesterol 55mg 18%
Sodium 487mg 20%
Potassium 3899mg 111%
Total Carbs 135.1g 36%
Dietary Fiber 52.5g 175%
Sugars 70.46g 47%
Protein 47.29g 76%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment