Turkey and Wild Rice Stuffed Cabbage Rolls
Turkey and Wild Rice Stuffed Cabbage Rolls Wild rice, turkey, cranberries, and a can of mushroom soup join our Midwestern translation of this treasured old-world classic.

  • 1 4-1/2-ounce package long grain and wild rice mix
  • 1 medium onion , finely chopped
  • 1/2 pound ground raw turkey
  • 1/3 cup dried cranberries or rasins, coarsely chopped
  • 8 large green cabbage leaves
  • 1 10-3/4-ounce can golden mushroom soup or one 12-ounce jar turkey gravy
  • 1/3 cup plain low-fat yogurt
  • Red onion , sliced (optional)
  • Fresh sage (optional)

In a medium saucepan cook rice mix according to package directions, adding the onion with the rice. Cool completely. Transfer to a large bowl; mix in turkey and the cranberries or raisins. Meanwhile, trim heavy center vein from each cabbage leaf. In a large amount of boiling water cook cabbage leaves, uncovered, for 3 to 5 minutes or till just tender. Drain well.

Place about 1/2 cup of the filling in the center of a cabbage leaf. Fold over both sides and roll up; secure with a toothpick, if necessary. Repeat with remaining leaves and filling.

In a 12-inch skillet thoroughly combine soup or gravy and yogurt. Arrange the cabbage rolls, seam side down, in the sauce. Bring to boiling; reduce heat. Cover and cook over low heat for 20 to 25 minutes or till no pink remains in filling. Spoon sauce onto serving plates. Set rolls atop sauce. If desired, garnish with sliced red onion and sage leaves. (Remove and discard toothpicks, if used.) Makes 8 rolls or 4 servings.

Make-Ahead Tip: Place the filled cabbage rolls in a covered storage container and chill for up to 24 hours. Cook rolls in soup mixture as above till no pink remains in filling.

 


Nutrition facts per serving: 305 calories, 7 g total fat, 2 g saturated fat, 48 mg cholesterol, 999 mg sodium, 48 g carbohydrate, 5 g fiber, 15 g protein, 11% vitamin A, 48% vitamin C, 7% calcium, 16% iron.


  

This recipe from: http://www.bhg.com
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