Saturday, January 30, 2010
8 large cabbage leaves
1 small round onion diced
1 egg slightly beaten
1/2 tsp dried basil
1/4 tsp black pepper
2 tbsp brown sugar
1 cup vegetable or beef broth from buouillon cube
1 1/4 cup minced celery
1 cup fresh bread crumbs
1 lb ground turkey
3/4 tsp salt
1 large tomato, peeled and coarsely chopped
Juice of 1 lemon
Break off 8 of the outer cabbage leaves and cook in a large kettle of slightly salted boiling water for 3 minutes or junt until limp. Drain and set aside
In a bowl, mix celery, onion, bread crumbs, egg, ground turkey, basil, 1/2 teaspoon salt and pepper.
Place about 1/3 cup meat mixture in center of each cabbage leaf. Fold sides over filling and roll ends over to make a neat package.
Place in a large skillet, seam side down.
Mix tomato, brown sugar, lemon juice, broth and remaining 1/4 teaspoon salt.
Pour over rolls, cover and simmer 45 minutes, occasionally spooning sauce over rolls
Serving size: 8
Total calories: 202 calories per serving.
Total fat: 8.3g (Sat fat 2.1 g)
Cholesterol 58 mg
Sodium: 393 mg