Stuffed Cabbage Leaves
12 to 14 Large green cabbage leaves
1-1/4 lb. ground turkey breast
1/4 cup egg substitute
1 small onion (minced)
1 garlic clove (minced)
1 Granny Smith apple (chopped)
1 cup cooked rice
1 Tablespoon dillweed
2 Tablespoons parsley (fresh or flakes)
Pepper (to taste)
1 Tablespoon olive oil
2 onions (sliced thinly)
1 28-oz. can crushed tomatoes (no-salt added)
3 Tablespoons fresh lemon juice
1 Tablespoon paprika
1 teaspoon Worcestershire sauce
Blanch cabbage leaves in boiling water for 3 minutes. Drain and refresh under running cold water to stop the cooking process. Drain again on paper towels and set aside.
In a large bowl, combine turkey breast, egg substitute, onion, garlic, apple, cooked rice, dill weed, parsley, and pepper. Mix well.
Place the cabbage leaves on a work surface. Divide the filling equally between the cabbage leaves, putting about 1/4 cup of the turkey-rice mixture at the bottom of each cabbage leaf and roll up, folding in the bottom and sides to enclose the filling. Set filled leaves aside.
In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic; sauté until onions are limp, about 4 minutes. Stir in remaining sauce ingredients and cook, uncovered, for another 5 minutes. Stir occasionally.
Place half of the sauce in the bottom of a 4-quart or larger slow-cooker. Arrange filled cabbage leaves, seam side down, on top of the sauce, making several layers. Spoon the remaining sauce over the cabbage rolls. Do not stir.
Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3-1/2 to 4 hours.
To serve, transfer cabbage rolls to a large serving platter and top with sauce. Serve at once.
2 Roll-serving: 251 calories Diabetic exchanges: 3 very lean protein, 2 carbohydrate, 1/2 fruit, 3 vegetable, 1/2 bread/starch