Prep 45 mins
Cook 1 hr
This is a recipe that my mom used to make when I was growning up and she got it from a neighbor of ours...I've not made it in a while but it was quite tasty and I look forward to trying it again. I've made some fat / calorie reducing changes. The original recipe was marked "American Heritage Cookbook".
- 1 head green cabbage
- 1 1⁄2 lbs ground turkey
- 1⁄2 teaspoon dill, dried
- 1 tablespoon italian seasoning
- 1⁄2 cup Egg Beaters egg substitute
- 1 medium onion, chopped
- 1⁄2 cup rice, cooked
- 2 teaspoons low sodium salt
- 1⁄4 teaspoon ground pepper
- 1⁄4 cup skim milk
- 1 cup tomato juice
- 1 cup beef broth
- 1⁄4 cup cider vinegar
- 2 tablespoons Splenda sugar substitute
- 1⁄4 teaspoon pepper
- Leave head of cabbage whole but remove core and cover with boiling water and cook for 10 minutes (modification - remove leaves from head and add to boiling water until opaque).
- Drain carefully - USE CAUTION WATER WILL BE VERY HOT!
- Use 16 to 18 of the largest outer leaves, trim off some of the thick center rib at the base of the leaf.
- Combine turkey, dill, Italian seasoning, eggs, onion, rice, salt & pepper and just enough milk to make loose mixture.
- Put heaping tablespoon of filling ( or a small meatball) in center of each leaf, roll up and tuck in ends.
- Put side by side in shallow pan.
- Mix tomatoe juice, beef broth, cider vinegar, splenda and pepper to make sauce and pour over cabbage rolls in pan.
- Cover and bake for 1 hour at 350°F.