Sweet & Sour Cabbage Rolls
Recipe from EatingWell

Lean ground turkey and brown rice seasoned with fresh dill and caraway seeds makes a moist filling for these stuffed cabbage rolls. They're baked in a combination of tomato sauce, lemon juice and honey for the familiar sweet-and-sour flavor typical of the dish.



by 2  people


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Ingredients
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    1/2  cup 
    brown rice
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    1   cup 
    water
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    1   
    large Savoy cabbage, (about 3 pounds)
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    1   tablespoon 
    canola oil
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    1   
    medium onion , chopped
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    4   
    cloves garlic, minced
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    6   tablespoons 
    lemon juice, divided
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    1   pound 
    93%-lean ground turkey
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    3   tablespoons 
    chopped fresh dill
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    1   teaspoon 
    caraway seeds
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    freshly ground pepper
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    1 1/2  cups 
    no-salt-added tomato sauce
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    1   cup 
    reduced-sodium chicken broth
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    1   tablespoon 
    honey

Directions
1.
Bring rice and water to a boil in a small saucepan. Cover, reduce heat, and simmer until the water is absorbed, 25 to 30 minutes. Set aside to cool.
2.
Meanwhile, bring a Dutch oven full of water to a boil over high heat. Boil the 12 largest outer cabbage leaves for 6 minutes. Drain and rinse under cool water until room temperature. Chop enough of the remaining cabbage to equal 2 cups. (Save the rest for another use.)
3.
Heat oil in a large saucepan over medium heat. Add onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice; cook, stirring, until the liquid has almost evaporated. Let cool for 10 minutes.
4.
Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.
5.
Preheat oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.
6.
Lay one cabbage leaf on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leaf's center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover the pan tightly with foil.
7.
Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.
Tip:

1.
MAKE AHEAD TIP: Prepare through Step 6; refrigerate for up to 1 day or freeze for up to 1 month. If frozen, defrost overnight in the refrigerator before baking.
Nutrition information
Per Serving: cal. (kcal) 272, Fat, total (g) 8, chol. (mg) 44, sat. fat (g) 2, carb. (g) 33, Monosaturated fat (g) 2, fiber (g) 7, pro. (g) 20, vit. A (IU) 2235, vit. C (mg) 58, sodium (mg) 318, Potassium (mg) 640, iron (mg) 3, Vegetables () 2, Starch () 1, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
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