Turkey Stuffed Cabbage Rolls
By request of raenshadoe. 8pnts per serving (1 serving = 2 rolls and it translates down to 4pnts per roll accurately)
1 1/2 pound cabbage
1 cup basmati rice
2 teaspoons olive oil
1/2 pound zuchinni
1 onion finely chopped
3/4 pound ground skiness turkey breast
1 Large egg
1/2 tsp salt
1 jar marinara sauce
Fill a large saucepot two-thirds full of water and bring to a boil.
Prepare the rice in a rice cooker or by package directions and let cool.
Preheat over to 325 degrees
Carefully separate the cabbage leaves, discarding the tough parts close to the core. With tongs, working in batches, immerse the leaves in the boiling water just until wilted, about 30 seconds. Drain the cabbage. reserve 8 large leaves, thinly slice the remaining cabbage, set asside.
Heath the oil in a large nonstick skillet then add the zuchini and oin. Cook stiring occationally until any liquid is absorbed and the vegetables are tender. Add mixture to rice. Stir in the turkey, egg, and salt until well mixed. Divide the turkey mixture among the 8 cabbage leaves. Fold in the sides of the leaves over the stuffing, then roll the leaves to enclose the stuffing.
Line the bottom of a large nonstick baking pan with the remaining sliced cabbage, place the cabbage rolls, seam side down, on top. Drizzle with the sauce. Bake, covered, basging occationally, unil the cabage is fork tender and the filling is cooked throughly, 1 1/2 - 2 hours.
1 1/2 pound cabbage
1 cup basmati rice
2 teaspoons olive oil
1/2 pound zuchinni
1 onion finely chopped
3/4 pound ground skiness turkey breast
1 Large egg
1/2 tsp salt
1 jar marinara sauce
Fill a large saucepot two-thirds full of water and bring to a boil.
Prepare the rice in a rice cooker or by package directions and let cool.
Preheat over to 325 degrees
Carefully separate the cabbage leaves, discarding the tough parts close to the core. With tongs, working in batches, immerse the leaves in the boiling water just until wilted, about 30 seconds. Drain the cabbage. reserve 8 large leaves, thinly slice the remaining cabbage, set asside.
Heath the oil in a large nonstick skillet then add the zuchini and oin. Cook stiring occationally until any liquid is absorbed and the vegetables are tender. Add mixture to rice. Stir in the turkey, egg, and salt until well mixed. Divide the turkey mixture among the 8 cabbage leaves. Fold in the sides of the leaves over the stuffing, then roll the leaves to enclose the stuffing.
Line the bottom of a large nonstick baking pan with the remaining sliced cabbage, place the cabbage rolls, seam side down, on top. Drizzle with the sauce. Bake, covered, basging occationally, unil the cabage is fork tender and the filling is cooked throughly, 1 1/2 - 2 hours.