Stuffed cabbage rolls

By Lesley Montemayor
Hearty cabbage rolls are an Eastern European classic. Ingredients 3 cups water ⅓ cup brown rice, uncooked 8 cabbage leaves 1 pound lean ground turkey ¼ cup onion, chopped ¼ cup liquid egg substitute ½ teaspoon salt ¼ teaspoon fresh dill ¼ teaspoon caraway seeds ¼ teaspoon ground black pepper 1 can (8 oz) no-salt-added tomato sauce ½ teaspoon Splenda (or other sugar substitute) Directions In a medium saucepan, bring 1 cup of water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 25 minutes. Bring 2 cups of water to a boil in a large, wide saucepan. Add cabbage leaves and cook for 2-4 minutes until softened; drain. In small bowl, stir ½ teaspoon of Splenda (or other sugar substitute) into the tomato sauce. Set aside. In a medium mixing bowl, combine the ground turkey, 1 cup of brown rice, onion, egg substitute, salt, fresh dill, caraway seeds, and black pepper along with 2 tablespoons of tomato sauce. Mix thoroughly. Divide the ground turkey mixture evenly among the cabbage leaves. Roll and secure them with toothpick or string. Place the cabbage rolls in a large skillet, on medium heat, and pour the remaining tomato sauce over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 30 minutes, stirring and basting with the liquid often. Cooking Tip: Carefully select 8 of the large outer cabbage leaves. Lay them out flat and cut a V from the root end to remove the hard spine. Nutritional Information Calories: 110 Total carbohydrate: 10 grams Dietary fiber: 1 gram Protein: 16 grams Total fat: 10 grams Saturated fat: 2 grams Sodium: 65 milligrams Preparation time: 25 minutes Cooking Time: 60 minutes Number of servings: 8 Serving size: 2 cabbage rolls Thanks to Lesley Montemayor, clinical dietitian at Texas Diabetes Institute
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