May Recipe of the Month

Stuffed Cabbage
Low Carb, Low Fat, Big Flavor

So you want to know how something that’s low carb AND low fat can be so tasty? Trust, me, this recipe is a keeper. I took the idea of using chopped cauliflower from Blane Jelus, (Blane’s low carb kitchen) and applied it to my own stuffed cabbage recipe. This recipe takes a little time and effort, but it is worth it. Make it for company or make it for yourself and freeze portions for many future special meals.

1 head green cabbage (about 2 pounds)
1 ½ pounds ground turkey
½ cup onion, minced
1 cup Egg Beaters egg substitute
½ cup tomato sauce
2 cups chopped raw cauliflower
1 Tablespoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon white pepper
¼ cup grated parmesan cheese

For the Sauce:
1 – 28 oz can crushed tomatoes
1 teaspoon dried thyme
½ teaspoon white pepper
½ teaspoon black pepper
1 teaspoon brown sugar
½ cup water

1. Preheat oven to 300 degrees.
2. 2. Core head of cabbage with a sharp knife.
3. Place head of cabbage in a pot of boiling water (enough water to cover cabbage.)
4. As the leaves begin to soft, pull them off and return head to water.
5. Cut the large thick vein off the back of each leaf in a deep V pattern.
6. Mix together the next ten ingredients.
7. Place just enough meat mixture on the cabbage leaves so that you can roll up without squishing out the sides. Work from the thickest side towards you, fold over the meat, then fold the sides in and finish rolling away from you.
8. Place in a glass baking dish, seam side down. Finish stuffing all cabbage leaves with the meat mixture.
9. In a large bowl, stir together crushed tomatoes, thyme, both peppers, brown sugar and water (just enough to thin slightly.)
10. Pour tomato mixture over the stuffed cabbage, and cover tightly with aluminum foil.
11. Bake at 300 degrees about 1 ½ hours (until cabbage is quite soft.)

Nutrition Information – Makes 8 servings – Each serving provides 212 calories, 19 g protein.