Bookmark this page New Users! Create your FREE profile here.
 
Search for Recipes
  
Search
Email   Password
   
Sign In
Remember me ?   Forgot Password ?
   
Recipe Categories
Barbecue Recipes (24)
Beans and Peas (35)
Beef (51)
Beverages (10)
Bread (11)
Breakfast (12)
Butters and Jams (3)
Chicken (164)
Chicken Wings (10)
Chili (39)
Desserts (88)
Diabetic Recipes (8)
Dips and Fondue (44)
Fish and Seafood (29)
Ground Beef (42)
Lamb (3)
Meatballs (19)
Miscellaneous (14)
Nuts (3)
Pasta and Sauces (11)
Pork/Sausage (49)
Ribs (7)
Soups (55)
Stews (30)
Turkey Recipes (28)
Veggies and Sides (17)
Wild Game (14)
Other Links
Sign up for Newsletters
Top Recipes
My Profile
Links
About Us
Contact Us
    Slow-Cooked Stuffed Cabbage Leaves
SUBMITTED BY:  Petra
Category: Diabetic Recipes

   RECIPE RATING:

Read Reviews (0)
Review / Rate this recipe
Post a recipe
 
 
  Email this Recipe
  Add to Recipe Box


INGREDIENTS
12 to 14 large green cabbage leaves
1 1/4 pounds (480 g) ground turkey breast
1/4 cup (60 ml) egg substitute
1 small yellow onion, minced
1 large clove garlic, minced
1 large tart apple, such as Granny Smith, peeled, cored, and minced
1 cup (158 g) cooked white rice
1 tablespoon (8 g) dried dill weed
2 tablespoons (16 g) chopped flat-leaf parsley
salt (optional)
freshly ground pepper to taste
cooking sauce
1 tablespoon (15 ml) olive oil
2 medium yellow onions, halved and thinly sliced
1 28-ounce (840 g) can no-salt-added crushed tomatoes, including the juice
3 tablespoons (45 ml) fresh lemon juice
1 tablespoon (9 g) hot paprika
1 teaspoon (5 ml) Worcestershire sauce

DIRECTIONS
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 (about 100 g) 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; sauté 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 (4 L) 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.

Per 2-roll serving: 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

Diabetic exchanges: 3 very lean protein, 2 carbohydrate (1/2 bread/starch, 1/2 fruit), 3 vegetable)


REVIEWS
No reviews posted yet for this recipe

 
Create your own Profile. Free to Join! Share your favorite recipe with everyone!
Join Now
Submit Recipe
Visit Top9Rated to see a full range of product reviews completed by individual testers.
For the most delicious recipes you should consider purchasing a raclette grill similar with the ones reviewed on kitchenettejen.com.
ADVERTISEMENT
Top 10 Recipes
1    Crockpot Barbecue Beef for Sandwiches
2    Pulled Pork Barbecue
3    Kalua Pork
4    Crockpot Beef Brisket
5    Chili Coke Roast
6    Snowy Day Beef Stew
7    Maple-Flavored Barbecue Chicken
8    Cranberry Turkey in a Slow Cooker
9    Crockpot Baked Bread
10    Chili
Biggest Book of Slow Cooker Recipes
Hundreds of tested and perfected recipes, informative tips, plus two bonus chapters-all-in-one economical resource for time-crunched...
Buy Now