Stuffed Cabbage Rolls

There has still been NO sewing around these parts. I've been waiting for my patterns to show up, and I must say that I am decidedly NOT impressed with sewingpatterns.com. I will never order from there again. Yes, that's harsh, but there are other options available to me that don't immediately take my money and then delay on the product. And yes, I could start a different project, but I've got that jacket in my head and nothing else is calling to me, so I wait.

Moving right along …

I don't make actual New Year's resolutions, so this isn't really that except that it happened to coincide with the time of year. Anyway, I'm sort of back on Weight Watchers. Being down in the dumps about missing my son has had me seeking out comfort food even more than usual and, well, it's got to stop!

I say "sorta back on" because I'm not officially all the way back on the WW plan yet only because I need to buy a new scale this weekend to have a starting point (ugh, I dread the number I will see when I do). After that purchase, I will pay the fee to join WW online so I have access to the plan's tools. Then I'll not be "sorta" and will be officially on the plan again. It's a good plan for me and it works with my life. Well, when I don't go running for the fast food and chocolate. Your mileage may vary.

I wasn't going to post anything until I was actually sewing something, but Michael's new blog, Pleasing My Palate, inspired me. For those who read Peter's Male Pattern Boldness, you'll recognize Michael as his partner (and photographer extraordinaire). For those who don't read MPB, what are you waiting for? ;-)

OK, so on to the food — Stuffed Cabbage Rolls.

I've always liked the traditional version of this meal. I like cabbage. A lot. (I even love Brussels sprouts.) Must be my German half. The other half is Italian, in case you were wondering. All of my grandparents went through Ellis Island, so the eating gene had not been Americanized too much when I was growing up and we had lots of authentic yummy meals, if not exactly the healthiest. Mealtimes at my Italian grandparents' was an *event*. And if it was a holiday too? OMG. ;-)

This version of Stuffed Cabbage Rolls keeps the flavor I like, but turns out a much healthier meal. And it's easy to make too.



1 Savoy Cabbage
1 Cup Brown Rice, cooked
2 Teaspoons Olive Oil
1/2 pound white mushrooms, sliced
1 onion, finely chopped
3/4 pound ground turkey breast
1 large egg, lightly beaten
Salt and pepper to taste
3-4 cups of Marinara sauce (25 oz jar or your own)

Preheat oven to 350.

I didn't follow the recipe exactly because it calls for jarred sauce and fresh mushrooms, neither of which were on hand last night. Instead, I used canned mushrooms and then made up a quick red sauce using stewed tomatoes and tomato paste in cans, leftover green pepper bits, and traditional Italian herbs from the spice rack, which was cooked down a bit to reduce the liquid.

1. Fill a large pot with water and bring to a boil.

2. Carefully separate the cabbage leaves until you have 8-10 good size leaves with the "thick" part near the core removed. You really only need 8, but 10 is good for filling in any "holes." Thinly slice the remaining cabbage.

3. Using tongs, immerse the big leaves into the boiling water for about 30 seconds, until they are wilted. Set aside.

4. Put the remaining cabbage slices into the boiling water and boil for about a minute. Drain and arrange in the bottom of a large baking pan.

5. Heat the oil in a large skillet. Add onions and mushrooms and cook until veggies are tender, about 8-10 minutes. Remove to a large bowl.

6. To the vegetables, add the turkey, rice, egg, salt, and pepper and stir until well mixed. I used my hands. ;-)

7. Divide the turkey mixture among the 8 cabbage leaves. Fold in the sides and roll up to enclose the stuffing.

8. Place the cabbage rolls, seam-side down, on top of the sliced cabbage in the baking pan.

9. Drizzle with the marinara/tomato sauce.

10. Bake uncovered about 1-1/2 hours, or until the stuffing is cooked through.

Per serving (2 rolls): 431 calories, 8 pts