Turkey Cabbage Rolls
Try with raisins instead of cranberries for a change.

Servings: 4
Serving Size: 2 Cabbage Rolls

• 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

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