Robert asked me to make stuffed cabbages this week. I wasn't too excited about it because usually when I make stuffed cabbage it is for a big party and I am rolling tons of cabbage but this wasn't so bad for a weeknight dinner when making a small batch. I usually use my Mom's stuffed cabbage recipe which calls for ground beef, rice and barley. I decided to experiment a little and use ground turkey and I thought they were really good and a lot more healthful than the traditional version.
1.2 lbs lean ground turkey
1 head of cabbage
2 cups of steamed white rice
1 Tbsp. garlic salt
1 tsp. black pepper
(I didn't use salt...but it could definitely use it, try 1/2 tsp.)
32 oz. low sodium V-8 Juice
28 oz. can of crushed tomatoes
1 lb. sour kraut
1. Prepare cabbage by cutting out the stem and boiling the cabbage head. Remove leaves as they cook and place on dishtowel or in a colander to drain and cool.
2. Mix ground turkey, rice garlic salt, pepper and salt and mix well.
3. Place outer cabbage leaves on the bottom of a large roaster or casserole.
4. Put about 1/4 cup of meat in a cabbage leave and roll up, folding in sides (like a burrito) and placing them in the casserole over the outer leaves.
5. Cover cabbage rolls with sour kraut
6. In a bowl mix the juice & crushed tomato and pour over top.
7. Bake covered at 350 for at least 1 hour and uncovered for an additional 30 minutes.
Makes 10 rolls and freezes well after cooking.
TIP: Place a cookie sheet on the shelf under the casserole to catch any juices that may bubble over and avoid having to clean your oven.
Smashed Red Skinned Potatoes
2 lbs. red skinned potatoes
1/4 cup (1/2 stick) of butter
1/2 cup low fat sour cream
Salt & Pepper to taste
1) Boil potatoes until fork tender
2) With a potato masher, mash the potatoes until no large chunks are noticeable, remove any large pieces of skin that didn't mash.
3) Add in butter and sour cream and mix well.
4) Season with salt and pepper.