Turkey Stuffed Cabbage Rolls

Turkey Stuffed Cabbage Rolls

adapted from Taste of Home

I converted this slow cooker recipe to a quick and easy stove top version.

We used the sauce from the Skinnier Chicken Cacciatore

Serves 4                                        2 WW Blue points / serving

4 large whole cabbage leaves + 1 small cabbage leaf, chopped

1/2 cup cooked rice

1/3 medium onion, chopped

1/6 cup chopped bell pepper

1 tsp Italian seasoning

1/3 tsp. Kosher salt

1/3 tsp freshly ground black pepper

1/3 tsp garlic powder

2 tsp. chopped fresh parsley

1/2 lb. ground turkey breast

1/4 lb. turkey sausage

1 1/4 cups fat free pasta sauce, divided

1/4 cup water

1. Bring a large pot of liberally salted water to a boil. Cook the cabbage leaves until softened, about 5-7 minutes.
2. Remove the leaves from the boiling water. Rinse under cold water to stop the cooking and gently pat dry. Set aside.
3. In a skillet coated with cooking spray, cook the turkey, turkey sausage, chopped cabbage, onion, bell pepper, Italian seasoning, salt, pepper and garlic powder until the turkey is no longer pink, about 7 minutes.
4. Drain the fat from the pan and season to taste with salt and pepper.
5. Add 1/2 cup of pasta sauce and the rice to the skillet and mix well to combine.
6. Place about 1/4 of the meat mixture on a cabbage leaf and roll up burrito style.
7. Repeat with the remaining 3 cabbage leaves.
8. To the same skillet (without washing it out), add the remaining 3/4 cup pasta sauce and water.
9. Return the cabbage rolls to the pan and cook until heated through. Serve.

Enjoy!