Dinner: Turkey Cabbage Rolls

Short cut cabbage rolls without the rice.

Ingredients

6 leaves large cabbage
1 lb ground turkey
1/2 medium onion
4 cups spaghetti sauce
8 oz skim mozzarella cheese, shredded

Instructions

1. Pre-heat oven to 350 °F (175 °C). Brown turkey and onion on stove top.

2. While turkey is cooking, boil a medium size pot of water. When water reaches a boil, drop the head of cabbage into water and let boil about 4 minutes. Remove the cabbage from the water and carefully peel off 6 leaves without ripping them. Drain on paper towels.

3. Once turkey is cooked through, add two cups of your favorite spaghetti/marinara sauce, sugar free if available. Simmer for another 15 minutes.

4. While turkey is simmering, prepare a baking pan with cooking spray and line it with leftover cabbage leaves.

5. Turn heat off on turkey mixture and add 3/4 cup of mozzarella cheese. Scoop the mixture into the six cabbage leaves, rolling the leaves like a burrito.

6. Place stuffed cabbage leaves, seam side down, in prepared baking dish, cover with remaining sauce and sprinkle with remaining cheese.

7. Cover and bake at 350 °F for 45 minutes. Remove lid and cook for an additional 10 minutes.

8. Note: boiling the cabbage leaves is the key to keeping them intact.