Low-Fat Stuffed Cabbage Recipe
Ingredients
- 8 medium or 16 small cabbage leaves
- 1 C. water
- 1/4 C. raisins
- 1/2 C. minced onion
- 1 tsp. minced garlic
- 1 lb. lean ground turkey
- 2 tsp. ground cumin
- Grated rind of 2 lemons
- 1/2 tsp. ground black pepper
- 1/2 tsp. dried thyme
- 2 large tomatoes, diced or cut into thin wedges
- 2 Tbs. minced fresh parsley or basil
Directions
Blanch the cabbage leaves in boiling water for 1 minute. Remove with a slotted spoon. Lay the leaves flat on a tray and set them aside. In a 1-quart saucepan over medium heat, bring the water and raisins to a boil. Set aside. In a large non-stick frying pan over medium heat, combine the onions, garlic and 2 tsp. of the water from the raisins. Sauté until the onions turn translucent, about 5 minutes. Add the turkey. Sauté, stirring constantly, until the meat has lost its color and is well broken up. Drain the raisins, discarding the water. Add to the turkey. Add the cumin and lemon rind. Sauté for 5 minutes. Stir in the pepper and thyme. Remove from the heat and allow to cool. Divide the filling among the cabbage leaves. Enclose the filling by tucking in the side edges and rolling up the leaves. Coat a 9 x 13 inch baking dish with non stick spray. Add the rolls, seam side down. Bake at 350 degrees F. for 15 minutes. Sprinkle the tomatoes with the parsley or basil. Serve with the cabbage.
Yield: 6 to 8 servings
