Stuffed Cabbage With Parsley Sauce

I got this recipe from my sister (not clear where she got it)... We've both modified it so it's a bit different than the original anyway.

• Ready In: 1 hr
• 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

1. PARSLEY SAUCE.
2. 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.
3. CABBAGE ROLLS.
4. preheat oven to 375.
5. cover cabbage leaves with boiling water. let stand about 10 minutes or until leaves are limp; drain.
6. Combine all ingredients in with the cooked/drained ground beef (except the chicken broth).
7. 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.
8. Warm remaining parsley sauce and server over cabbage rolls.