1 medium head green cabbage
12 oz. uncooked ground turkey breast
½ c. diced onion
½ c. cooked brown rice
2 egg whites
½ tsp. garlic powder
¼ tsp. salt (optional)
¼ tsp. black pepper
28 oz. canned “no salt added” diced tomatoes
1 cup low sodium chicken broth
Remove the 8 outer leaves from the cabbage and place them in a large stockpot with enough water to cover the leaves. Place on stovetop on high heat. Bring water to a boil and boil 10 minutes, until leaves are pliable and soft. Drain and when leaves are cool enough to handle, cut off thickest part of vein from the bottom of leaves, leaving leaf intact.
Meanwhile, in a large bowl, combine turkey, onion, rice, egg, garlic powder (optional salt), and black pepper. Mix until well blended.
Place a small amount of turkey mixture (the size of the palm of your hand) onto the center of each leaf. Folk in sides of leaves and then roll up tightly from one end to other, making sure filling is fully covered by the leaf.
Pour a small amount of tomatoes into bottom of stockpot (enough to cover the bottom of the pan with a thin layer). Place cabbage rolls in stockpot (pack rolls tightly to prevent them from opening during cooking) and pour over remaining tomatoes and chicken broth. Set pot on stovetop over medium-high heat and bring to a simmer. Reduce heat to low, cover pot and simmer 45 minutes more. Remove from heat and serve hot.
Yield: 4 servings (2 rolls per serving)
Fat: 2 grams
Saturated fat: 1.5 grams
Carbohydrate: 30 grams
Fiber: 7 grams
Sodium: 210 mg. without added salt/ 360 mg. with salt