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hg stuffed cabbage

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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmmm another favorite!!!!

(1 rating)
yield 7 serving(s)
prep time 45 Min
cook time 1 Hr 10 Min

Ingredients For hg stuffed cabbage

  • CABBAGE:
  • 1 x lg
    head green cabbage (large enough to yield 14 large leaves), core carefully removed with a sharp knife
  • FILLING:
  • 1 lg
    onion, finely chopped
  • 3 clove
    garlic, minced
  • 1 1/4 lb
    ground turkey
  • 1/3 c
    ketchup
  • 2 Tbsp
    tomato paste
  • 1 Tbsp
    sugar
  • SAUCE:
  • 3/4 c
    jellied cranberry sauce
  • 1/3 c
    sugar free grape jelly
  • 2 c
    low fat marinara sauce
  • 1/3 tsp
    salt
  • GARNISH:
  • scallions, chopped

How To Make hg stuffed cabbage

  • 1
    Place cored cabbage head in an extra-large pot & cover with water. Bring the water to a boil on the stove. Once boiling, cover & cook for 5 - 7 minutes, rotating the cabbage occasionally with tongs or a large heat-resistant spoon, until the leaves soften, loosen & begin to fall off the head. Remove the pot from heat. Carefully remove the cabbage head & leaves from the pot, drain it & let it cool. Meanwhile, prepare the sauce & filling.
  • 2
    FILLING: Combine onion, garlic, turkey, ketchup, tomato paste & sugar in a large bowl. Knead with your hands until the mixture is evenly combined. Set aside.
  • 3
    SAUCE: Combine cranberry sauce, jam or preserves, marinara sauce & salt in a large glass measuring cup & stir with a whisk or fork until smooth. Set aside.
  • 4
    Once the cabbage is cool enough to handle, gently remove 14 large leaves. (Refrigerate the rest for another use.)
  • 5
    Prepare the (empty) extra-large pot used to boil the cabbage by spraying it lightly with nonstick spray. Lay one cabbage leaf on a dry surface & spoon 2 heaping tablespoons of filling into the center of it. Spread filling out slightly & roll the cabbage up around the filling like a burrito, folding the sides in first & then rolling it up from the bottom.
  • 6
    Place it seam-side down in the pot. Repeat with remaining 13 leaves & remaining filling, gently stacking the rolls in the pot, if needed. Pour the sauce over the cabbage rolls, covering as much of the exposed cabbage as possible.
  • 7
    Cover the pot & set the stove temperature to low heat. Cook for about 1 hour, until the filling is cooked through.
  • 8
    Gently remove the cabbage rolls & serve topped with the sauce. Garnish with scallions.
  • 9
    PER SERVING (1/7th of recipe, 2 cabbage rolls with sauce): 260 calories, 6.5g fat, 629mg sodium, 32.5g carbs, 3g fiber, 24g sugars, 18g protein WEIGHT WATCHERS POINTS PLUS: 7
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