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[ world-famous-recipes ] WW -- Turkey Stuffed Cabbage Leaves

Bernie
Tue, 22 Mar 2005 20:24:39 -0800



Turkey Stuffed Cabbage Leaves 
POINTS® value 5
Servings 4   

1 medium head green cabbage 
3/4 lb. uncooked ground turkey breast 
1/2 cup onions, diced 
1/2 cup cooked brown rice, regular or instant 
1 large egg 
1/2 tsp. garlic powder 
1/4 tsp. ground cinnamon 
1/4 tsp. table salt 
1/4 tsp. ground black pepper 
1 can (28 oz.) diced tomatoes, undrained 
1 cup fat free reduced sodium chicken broth  

Remove 8 outer leaves from cabbage and place leaves in a Dutch oven.  Add
enough water to cover and set pan over 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 bottom of leaves,
leaving 
leaf intact. 
In a large bowl, combine turkey, onion, rice, egg, garlic powder, cinnamon,
salt and black pepper. Mix until well blended.
Place a small amount of turkey mixture (enough to fit in the palm of your
hand) onto center of each leaf. Fold in sides of leaves and then roll up
tightly 
from one end to other, making sure filling is fully covered by leaf. 
Pour a small amount of tomatoes into bottom of Dutch oven (enough to cover
bottom with a thin layer). Place cabbage rolls in stock pot (pack rolls
tightly 
to prevent opening during cooking) and pour over remaining tomatoes and
chicken broth. Set pan over medium high heat and bring to a simmer. Reduce
heat to
low, cover pan and simmer 45 minutes more. Or place covered pan in a
preheated 325º F., oven for 45 to 60 minutes.  Remove from heat and serve
hot. 

Yields 2 stuffed leaves and about 1/4 cup of sauce per serving.

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  • [ world-famous-recipes ] WW -- Turkey Stuffed Cabbage Leaves Bernie