Stuffed Cabbage With Parsley Sauce
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
6
ingredients
- 2 cups lightly packed fresh parsley
- 1 medium onion, chopped
- 1⁄2 cup low-fat sour cream
- 1⁄2 cup fat-free buttermilk
- 1⁄4 cup lemon juice
- 2 teaspoons honey
- 1⁄4 teaspoon cajun seasoning (I use Tony's)
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon crushed red pepper flakes
- 2 garlic cloves, chopped
- 12 green cabbage leaves (about one large head)
- 2 cups chicken broth
- 1 cup cooked rice
- 1 lb extra lean ground beef
- 2 egg whites or 1/4 cup cholesterol free fat-free liquid egg product
- 2 teaspoons grated lemon peel
- 1 teaspoon ground cumin
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon cajun seasoning (I use Tony's)
- 1 cup parsley sauce
directions
- PARSLEY SAUCE.
- Combine first 10 ingredients in blender or food processor. cover and blend 30-60 seconds or until smooth. cover and refrigerate up to 3 days.
- CABBAGE ROLLS.
- preheat oven to 375.
- cover cabbage leaves with boiling water. let stand about 10 minutes or until leaves are limp; drain.
- Combine all ingredients in with the cooked/drained ground beef (except the chicken broth).
- Place 1/3 cup beef mixture at stem end of each leaf. roll leaf around mixture, tucking in sides. place rolls, stem sides down, in 13 x 9 baking dish. pour remaining 2 cups broth over rolls. cover with aluminum foil. bake 30 - 40 minutes.
- Warm remaining parsley sauce and server over cabbage rolls.
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