Anyway, here is one that i have always wanted to try that i have heard are delish!!!!
Stuffed Cabbage Rolls
- 1-3 lbs cabbage
- 2 large onions, chopped
- 1 lb ground turkey or chicken breast
- ½ cup long-grain white rice
- 1 egg white
- fresh-ground black pepper
- liquid smoke (get Wright's brand.... only liquid smoke with no added sodium)
- 14oz can of no salt added diced tomatoes
- ½ cup no salt added or low sodiumbeef broth
- 2 tablespoons fresh dill (or 2 teaspoons dried)
Prepare rice without salt or butter. Bring a large pot of water to boil and place in a 3-lb. cabbage head. Cover and cook for about 8 minutes. Take the head out but leave the water on at a boil. Carefully remove as many leaves as you can without tearing them. Put the cabbage head back into the pot and cook a little longer until you can take off about 20 large leaves. Trim out the tough center stalk and set aside.
Sauté two chopped onions in a nonstick pan until they are soft and golden. Pour the onions into a large bowl and add 1 pound of ground turkey or chicken breast, the cooked rice, 1 egg white, freshly ground black pepper, and any other salt-free seasoning you might like (Suggestion: McCormick's It's A Dilly). Mix it up with your hands.
Lay 3-4 cabbage leaves out and place about 3 tablespoons of filling on each. Roll up from the stalk end, turning in the sides, and finish at the leafy end so as to make a neat packet. You might have to hold it closed with a toothpick. Place the packets seam-side down in a shallow pan large enough to hold the rolls all in one layer. (At this point it calls for bacon; perhaps a few drops of liquid smoke would do.). Preheat the oven to 350º.
In a saucepan, heat together tomatoes with ½ cup broth. Add chopped fresh dill or about dried dill weed. Pour the sauce over the cabbage rolls and bake for 1 hour or until the rolls are slightly browned. Allow to rest for 10 minutes before serving.
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