Turkey Cabbage Rolls
Cook rice in medium saucepan, according to package directions (omitting any fats or oils). Add chopped onions during cooking. In a bowl mix rice with turkey and cranberries.
Trim heavy center vein from cabbage leaves. In a large amount of boiling water, cook cabbage leaves, uncovered for 3 to 5 minutes or until just tender.
Drain well. Set aside. Place about 1/2 cup of filling in the center of each cabbage leaf. Fold over both sides and roll up - secure with a toothpick. Chill.
Combine soup and yogurt. Arrange cabbage rolls in a 12 inch wide skillet (seam side down). Bring to boiling. Reduce heat and simmer, covered for 20 to 25 minutes.
Garnish with sliced red onions and fresh sage leaves.
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