Raett’s Cabbage Rolls

Raett’s Cabbage Rolls

This is a  recipe by Sarah Raett
2 heads of green cabbage
… 2 lbs extra-lean ground turkey, chicken or blend of both
1 c. brown rice, uncooked
4 medium carrots
1 large white onion
1/2 c. liquid egg whites
4 c. fresh spinach
900mL fat free vegetable broth
1/2 tsp black pepper
1/4 tsp salt
3 cloves of garlic, minced
1 tsp fresh ginger, minced
1/4 tsp thyme
1 tsp chili powder
1 tsp parsley flakes

Preheat oven to 350 degrees F.

Cook rice as per directions on package.

Place heads of cabbage in boiling water and cook until leaves are soft. Set aside 24 (plus extra just in-case) cabbage leaves. Remember to cut out the thick vein of each leaf in the shape of a “V” before rolling.

In a food processor or blender, finely chop up and blend the spinach, carrot, garlic & ginger – place in large bowl.

Finely chop the onion and place in the large bowl along with the spinach/carrot blend. Add-in the cooked rice, meat, egg whites and all seasonings — mix well.

Place 1/3 cup portion of the meat mixture on each leaf. Overlap cut ends of leaf, fold in the sides and roll up.

Lightly coat two 9″x13″ baking dishes with cooking spray. Place rolls seam-side down in baking dishes and almost completely cover cabbage rolls with the vegetable broth.

Cover with tinfoil and bake in the oven for 50-60 minutes (or until fully cooked through).

Makes 24 rolls (2 rolls per serving for females)

Each serving = 218 calories, 9g fat, 16g Carbohydrates, 20g Protein, 2.4g Sugar