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Baked Stuffed Cabbage Rolls

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2 hr total
0 mins prep

265 calories/serving

Recipe Filed Under
Turkey, German, Easy, Healthy, Low Calorie, Dinner, Entertaining, Fall

Provided By: EatingWell

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There's a great divide among aficionados about the right way to make stuffed cabbage: enormous logs, small rolls, stove-simmered, oven-baked. The debate is endless, but there's no doubt that this deli classic can be a make-ahead favorite in your home. We use 93%-lean ground turkey because it has just enough fat to keep the rolls moist and flavorful.

Ingredients

Serves:

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. Combine rice and water in a small saucepan; bring to a boil. Cover, reduce heat, and simmer slowly 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. Remove the 12 largest outer leaves from the cabbage, place them in the boiling water, and boil for 6 minutes. Drain in a large colander set in the sink and rinse under cool water until room temperature. Chop enough of the remaining cabbage leaves 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 and cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice and cook, stirring, until the liquid has almost evaporated. Set aside to cool for 10 minutes.

4. Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.

5. Coat a 9-by-13-inch baking dish with cooking spray. 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.

6. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover tightly with foil. Follow make-ahead instructions or bake (Step 7).

7. Preheat oven to 375°F. Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.

Nutrition Facts

Per Single Serving / Serves 6 Total
Calories	265		Total Carbohydrates	31gm	10%
Calories from fat	72		Total Fat	8gm	12%
Saturated Fat	2gm	10%	Mono Unsaturated Fat	2gm
Protein	20gm		Cholesterol	44mg	15%
Fiber	6gm	6%	Sodium	309mg	13%