Categories: Cabbage, Chicken Broth, Ground Turkey Ingredients:
3/4 cup chopped onion
1 clove garlic, minced
1 1/2 cups nonfat chicken broth
3/4 cup rice, long grain
1 med head cabbage
1 1/3 pounds ground turkey
1 egg white
1/4 cup chopped parsley
1 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon black pepper
20 ounces tomato soup |
Instructions: Spray a medium saucepan with non-stick spray. Add onions and garlic. Cook over medium heat for 2 minutes, stirring often. Add broth and rice. Bring to a boil. Reduce heat to medium-low. Cover and cook for 20 - 25minutes, until rice is tender and liquid has been absorbed. Stir occasionally.
Meanwhile, bring a large pot of water to a boil. Cut cabbage into 8wedges. Boil cabbage wedges for 5 minutes. Drain. Remove tough inner pieces. Separate individual leaves and set aside.
Combine cooked rice with turkey, egg white, parsley, marjoram, salt, and pepper. Mix well (using your hands works best).
Spray a 13 x 9 - inch baking pan with non-stick spray. Line bottom with1/2 the cabbage leaves. Spread rice/turkey mixture evenly over cabbage. Top with remaining cabbage leaves.
Empty both cans of soup into a medium bowl. Add 1 can water and mix well. Pour soup evenly over cabbage. Cover and bake for 1 hour at 350ºF. Reduce heat to 325 and cook another 45 minutes. Let cool for 5 minutes before serving. Serving Size: 8
Per serving: 216 Calories (kcal); 7g Total Fat; (28% calories from fat); 18gProtein; 21g Carbohydrate; 60mg Cholesterol; 511mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;0 Other Carbohydrates |
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