Turkey Cabbage Rolls
Try with raisins instead of cranberries
for a change.
|
Servings:
4 |
|
| •
1 - 4 1/2 ounce package long grain and wild rice mix • 1/2 cup finely chopped onion • 8 large green cabbage leaves • 1/2 pound ground turkey • 1/3 cup dried cranberries • 1 - 10 3/4 ounce can low-fat condensed cream of mushroom soup • 1/3 cup plain low-fat yogurt • Red onion, sliced (optional) • Fresh sage (optional) |
|
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.
Per Serving:
166 Calories
2g (8% calories from fat)
22g Protein
15g Carbohydrate
1g Dietary Fiber
53mg Cholesterol
921mg Sodium
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010