Unrolled CABBAGE ROLLS!

Gosh the Podleski sisters know how to keep things simple yet delightful! I always turned my nose up at cabbage rolls but decided to give this recipe a shot! It was easy, used minimal ingredients and was extremely tasty!!! Thank you Janet and Greta!!

Unrolled Cabbage Rolls

Reprinted with permission from Janet Podleski (Looneyspoons)

Yield:8 generous servings

NI: 258 cal, 3.3g fat, (my input...a minimum of 4g fiber)not noted in original recipe.

3/4c chopped onions

1 clove garlic, minced

1-1/2c low-sodium, reduced-fat chicken broth( I replace 1/2c of the broth with water to help reduce the sodium even further)

3/4c uncooked long grain white rice

1 medium head cabbage (about 3-4 pounds)

1-1/2 pounds lean ground turkey(skinless)

1 egg white

1/4c chopped fresh parsley(I used cilantro...delish)

1 tsp dried marjoram

1/2 tsp each salt and black pepper

2 cans (10 oz each) low fat condensed tomato soup (Campbell's healthy request).

Spray a medium saucepan with non stick spray. Add onions and garlic. Cook over medium heat for 2 minutes, stirring often. Add broth and rice. Bring to a boil. Reduce heat to medium low. Cover and cook for 20-25 minutes, until rice is tender and liquid has been absorbed. Stir occasionally.

Meanwhile, bring a large pot of water to a boil. Cut cabbage into 8 wedges. Boil cabbage wedges for 5 minutes. Drain, remove tough inner pieces. Separate individual leaves and set aside.

Combine cooked rice with turkey, egg white, parsley, marjoram, salt and pepper. Mix well (using your hands works best).

Spray a 13x9 inch baking pan with non stick spray. Line bottom with 1/2 the cabbage leaves. Spread rice/turkey mixture evenly over cabbage. Top with remaining cabbage leaves.

Empty both cans of soup into a medium bowl. Add 1 can water and mix well. Pour soup evenly over cabbage. Cover and bake for 1 hour at 350 degrees. Reduce heat to 325 degrees and cook another 45 minutes. Let cool for 5 minutes before serving.