STUFFED CABBAGE

CABBAGE ROLLS

I know what you are doing!!!!   Stop cringing and listen up.   Cabbage has a bad wrap in the U.S. YET, it is so popular in other countries WHY?   Let me tell you.

Cabbage is inexpensive yet rich in health benefits.  It boosts your immune system, is full of fiber, contains vitamins A, B, C and E and 1 cup has only 15 calories and if you garden it is very easy to grow.   Of course, if the only way you eat cabbage is if it is prepared in the high fat, cholesterol infested, heart clogging method people call "cole slaw".   Then I can see why you may not like it.

Well I say, LET'S EAT MORE CABBAGE!!!!!!

So here is a recipe that my mom used to make (well not exactly the same, I made a few changes like instead of beef and pork I use ground turkey and rice)

You will need:

1 1/2 cups of cook rice
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/8 tsp. thyme
1/4 tsp. chili powder
salt and pepper to taste
1 whole egg
1/2 cup of bread crumbs
1 lb. ground turkey (I use the 93/7 fat ratio)
1 14.5 oz. can of italian style diced tomatoes

1 head of cabbage:   Cleaned and peel off each leaf (don't worry if any rip you can still use them)
once you have peeled off about half the leaves, you will want to blanch them in boiling water for about 10 seconds, just to soften them enough to roll.

Next:  Combine all ingredients down to the bread crumbs and mix well.   Then add the ground turkey and mix until all combined.

Form small meatloafs (about 1" thick and 2" long) and lay on one side of a cabbage leaf, roll as if you are rolling a soft taco making sure you tuck in the sides.   If you have ripped leaves just double them up to cover the tears.   Continue filling and rolling until done.

Place rolls in a 9 x 13 baking pan coated with cooking spray, pour the 2 cans of tomatoes over the rolls and cover with alluminum foil. 

Bake in 325 degree oven for about 1 hour or until internal temperature reaches 160 degrees.


Enjoy!

Jacqui Allen