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20 minute dinner recipes

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Sweet & Sour Cabbage Rolls

http://www.eatingwell.com/recipes/sweet_sour_cabbage_rolls.html

From EatingWell:  October/November 2006

Lean ground turkey and brown rice seasoned with fresh dill and caraway seeds makes a moist filling for these stuffed cabbage rolls. They're baked in a combination of tomato sauce, lemon juice and honey for the familiar sweet-and-sour flavor typical of the dish.

6 servings | Active Time: 40 minutes | Total Time: 2 hours

Ingredients

Preparation

  1. Bring rice and water to a boil in a small saucepan. Cover, reduce heat, and simmer until the water is absorbed, 25 to 30 minutes. Set aside to cool.
  2. Meanwhile, bring a Dutch oven full of water to a boil over high heat. Boil the 12 largest outer cabbage leaves for 6 minutes. Drain and rinse under cool water until room temperature. Chop enough of the remaining cabbage to equal 2 cups. (Save the rest for another use.)
  3. Heat oil in a large saucepan over medium heat. Add onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice; cook, stirring, until the liquid has almost evaporated. Let cool for 10 minutes.
  4. Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.
  5. Preheat oven to 375°F. Coat a 9-by-13-inch pan with cooking spray.
  6. Lay one cabbage leaf on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leaf’s center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover the pan tightly with foil.
  7. Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.

Nutrition

Per serving : 272 Calories; 8 g Fat; 2 g Sat; 2 g Mono; 44 mg Cholesterol; 33 g Carbohydrates; 20 g Protein; 7 g Fiber; 318 mg Sodium; 640 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 2 lean meat

Tips & Notes