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.

|
|