SERVES 8
Grown in ancient Greece, cabbage was considered a panacea for treating various conditions, for good reason—cabbage helps eye health and heart health and contributes to weight-loss efforts. This cousin to golumpkies is richly flavored.
1 large savoy cabbage
1 pound lean (94 percent) ground turkey
1 pound Italian sweet turkey sausage
2 garlic cloves, minced
2 cups cooked barley
3 celery stalks, finely chopped
½ red bell pepper, cored, seeded, and chopped
½ green bell pepper, cored, seeded, and chopped
1 cup chopped yellow onion
2 teaspoons freshly chopped thyme
¼ cup freshly chopped parsley
2 tablespoons freshly snipped chives
1 tablespoon paprika
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
Olive oil, for the baking dish
One 28-ounce can diced tomatoes
2 cups homemade chicken stock or reduced-fat, low-sodium chicken broth
In a large pot, bring several cups of water to a boil. Remove the cabbage core, place the cabbage into the boiling water, and cook for 10 minutes on medium-high heat. Remove the cabbage from the pot and drain. When cool, separate the leaves and cut out the hard vein, taking care to preserve the shape of the leaves.
In a large bowl, combine the turkey, turkey sausage, garlic, barley, celery, red and green bell peppers, onion, thyme, parsley, chives, paprika, salt, and black pepper, stirring to mix well.
Preheat the oven to 375°F. Coat a 9 by 13-inch roasting pan with olive oil.
With a cabbage leaf in your hand, spoon ⅓ cup of the turkey mixture into the leaf and roll it, tucking in the sides. Place it seam side down in the pan. Repeat with the remaining leaves, filling the pan with a single layer of rolls.
In a small bowl, combine the tomatoes and chicken stock and pour over the cabbage. Season to taste, cover, and bake for 2 hours, or until the cabbage is tender.
| Nutritional Profile | |
| Serving size: 2 cabbage rolls | |
|---|---|
| Calories: | 419 |
| Protein: | 29 g |
| Fiber: | 12 g |
| Fat: | 13 g |
| Saturated fat: | 2 g |
| Sodium: | 1,070 mg |
| Vitamin A: | 1,833 IU |
| Vitamin C: | 55 mg |
| Vitamin E: | 2 IU |
| Zinc: | 2 mg |
| Beta-carotene: | 953 µg |
| Lutein and zeaxanthin: | 479 µg |