Cabbage Rolls

- 12 Cabbage Leaves

Filling:
- 1 Pound ground Turkey
- 1/2 Cup Cooked Rice
- 1/2 Cup finely chopped Onion
- 1 Egg
- 1/2 Milk
- Season to taste (i.e. Italian seasoning, garlic powder, season all, pepper, salt)

Sauce:
- 1 (8 Oz) can Tomato Sauce
- 1 (14.5 Oz) can Diced Tomatoes
- 3 Tablespoons Sugar
- 2 Tablespoons Vinegar
- 1/2 cup Water
- 2 tablespoons Cornstarch mixed with 1/4 c. cold water

Preparation:

Drop Cabbage leaves into boiling salted water; cover and cook for 3 minutes. Set aside to cool.

Combine ground turkey, onion, and seasonings, brown till done.

For filling, combine ground turkey mixture, cooked rice, egg, and milk. Mix well and divide into 12 portions.

Place a portion into the center to each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish.

For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls.

Bake covered in a preheated oven 350 degrees for 40 to 45 minutes.

Remove rolls and discard toothpicks. Transfer juices from pan into a saucepan and place over medium heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened. Pour over cabbage rolls and serve.

Recipe for cabbage rolls serves 6 (2 rolls each).

Carbs: 14 grams
Protein: 17 grams
Fat: 8 grams

This is a great recipe for UBC, just be sure to add some fresh greens to go along as a side dish.
Enjoy!!