Meal of the Day!!




Stuffed Cabbage Rolls:


SERVINGS: 6
INGREDIENTS
1 head of cabbage, individual leaves removed
⅓ cup brown Minute Rice, or other whole grain of choice
1 teaspoon olive oil
½ medium onion, diced (if tolerated)
2 medium carrots, diced
1 pound 93% lean ground turkey
2 teaspoons garlic powder
2 teaspoons Oregano or Italian seasoning
2 cups tomato sauce

DIRECTIONS
  1. Preheat oven to 350°.
  2. Wash and blanch* cabbage leaves for 30 seconds to make leaves easier to work with.
  3. Prepare rice as directed on package.
  4. Meanwhile, in a large skillet, heat olive oil over medium heat. Add the onions and carrots, stirring until slightly soft and caramelized.
  5. Add turkey to t

  1. he vegetables in skillet and cook until browned.
  2. Add the powders and seasonings.
  3. Combine rice and meat.
  4. Place ½ cup of mixture into center of 1 cabbage leaf. Roll up, sealing both ends as you roll.
  5. Place cabbage rolls in baking dish seam side down, side by side to prevent them from unrolling.
  6. Top the cabbage rolls off with the tomato sauce, letting it spill over to the bottom of the dish.
  7. Bake for 35-45 minutes. Let

  1. stand for 5-10 minutes before serving.
NUTRITIONAL ANALYSIS PER SERVING (1 roll)
Calories: 174
Fat: 5.5 grams

Protein: 15 grams
Carbohydrate: 16 grams
Cholesterol: 54 mg
Sodium: 560 mg
Sugar: 6 grams


*Blanching is a cooking technique in which food is briefly immersed in boiling water (usually for 10-60 seconds).

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