Sweet & Sour Cabbage Rolls
From: EatingWellLean 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.
Servings: 6 servings
Prep: 40 mins
Total: 2 hrs
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Ingredients
1/2 cup brown rice
1 cup water
1 large Savoy cabbage, (about 3 pounds)
1 tablespoon canola oil
1 medium onion , chopped
4 cloves garlic, minced
6 tablespoons lemon juice, divided
1 pound 93%-lean ground turkey
3 tablespoons chopped fresh dill
1 teaspoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups no-salt-added tomato sauce
1 cup reduced-sodium chicken broth
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:
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.
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 Facts
Calories 272, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 44 mg, Sodium 318 mg, Carbohydrate 33 g, Fiber 7 g, Protein 20 g, Potassium 640 mg. Daily Values: Vitamin A 46%, Vitamin C 98%, Iron 15%. Exchanges: Starch 1,Vegetable 2,Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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