Tuesday, March 1, 2011

You Will Be Stuffed Cabbage








Catagory: Main Dishes
Difficulty: Medium
Healthy

This is a well-used recipe adapted from the popular 1990's "Spa" cookbook. I have been making these healthy cabbage rolls since Lauren was about 4, when she played with our next-door neighbor John-John. They were bosom buddies. On weekends, John would often burst through the door and yell "What's for breakfast?!". But dinner was different. I would ask if he wanted to stay for dinner and he would only stay if I was making hot-dogs or these cabbage rolls. He would even REQUEST them! There's something about the combination of the raisins, ginger and sausage that is sooo good. So there you go...feed this to your kiddos. I did add turkey sausage to this very healthy recipe, but you can take it out if you are a vegetarian. Only 210 calories per roll, about 310 if you add the sausage. Yield: 10 servings...feeds 5

2/3 C bulger ( find in the kosher section of your grocery store) or cook 2/3 C quinoa
2 t unsalted butter (salted works fine)
1 C chopped onion
1 garlic clove, minced
1/4 C raw sunflower seeds
1/4 C raisins
1 T grated peeled ginger
1 lb. Jimmy Dean Turkey Sausage (you can use other brands, but this is really good)
Freshly ground white pepper and salt to taste
10 large green cabbage leaves
Vegetable or Chicken broth (you can make this from bouillon cubes if you like)

Cook the bulgur in 6 cups of simmering water for 25 minutes. Drain and set aside. If you are using the sausage, crumble it and cook till brown in a medium-sized skillet. Set aside to drain on a plate with a paper towel on it. Melt butter in skillet, add onion and garlic and saute over medium heat for 3-5 minutes, until transluscent. Transfer to a mixing bowl. add the bulger, sunflower seeds, raisins, ginger and seasonings, and sausage if you are using it. Mix well to combine. Let the stuffing cool.

Preheat oven to 325 degrees. Blanch the cabbage leaves for 30 seconds in a large pot of boiling water. Drain and immediately plunge into a bowl of cold water. When leaves are cold enough to handle, drain and pat dry. Spread out 8 leaves on a work surface. Fill each leaf with an equal ammount of stuffing, and roll into packages from the stem end, tucking in sides neatly. Use the 2 remaining leaves to patch any tears. Place the rolls, seam side, in a single layer in a baking pan just large enough to hold them, and pour the Vegetable or Chicken broth over them. Bake for 30 minutes, the cabbage leaves should be tender, but not mooshy. Serve in bowls with broth and sprinkle with chopped green onions if you have 'em.

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