Unstuffed Cabbage offers at the taste and health benefits of the stuffed variety, only this is perhaps easier to make. This version takes less than an hour and still has all of the flavor of traditional stuffed cabbage.

Unstuffed CabbagePrep Time: 15 min
Cook Time: 40 min
Ready In: 55 min

Servings: 8

Cooking Oil Spray
1 Carrot, thinly sliced
1 Celery rib, thinly sliced
1 large Onion, finely chopped
12 oz lean Ground Turkey
1 cup Tomato Sauce
½ cup Unsweetened Applesauce
½ cup fat-free, reduced-sodium Chicken Broth, or Water
2 tbsp Wildflower Honey
2 tbsp White Vinegar
1 lb Green Cabbage, quartered, cored and cut in ¼-inch strips
2 cups cooked Brown Rice
Salt and freshly Ground Black Pepper, to taste

Coat bottom of large Dutch oven or pot with cooking spray. Set over medium-high heat. Sauté carrot, celery, onion and turkey until lightly browned, about 8 minutes, stirring occasionally.
Mix in tomato sauce, applesauce, broth (or water), honey, vinegar and cabbage. Cover, reduce heat and simmer until cabbage is soft, about 30 minutes, stirring occasionally. Add more liquid if necessary to keep mixture from burning. Stir in rice. Season to taste with salt and pepper. Cover and simmer until rice is heated through, about 5 minutes.
Serve immediately. This dish can be stored, covered, in refrigerator up to 3 days. Gently reheat chilled dish before serving.

Tips & Notes
Who makes the stuffed cabbage in your family? This robust dish inhabits the souls of those with roots in Eastern Europe, where cabbage dishes fuel people through harsh winters. But the aroma of this dish is so charismatic, and the taste so nurturing, that it draws people from all ethnic backgrounds.
Stuffed cabbage dishes may be alternately celebrated as traditional and despised as a food of desperation and poverty. But anyone can appreciate the endless squabbles over whose recipe is best, the possibilities as legion as the tons of cabbage grown across Europe, from Austria, Hungary, Poland and Romania, through Russia and on to Uzbekistan.
However, the long cooking process – blanching and separating the cabbage leaves, making the filling, tucking it into the cabbage, layering the rolls in a big pot, getting the sauce just right, then slow cooking – takes a lot of time.

Nutritional Information Per Serving
Calories: 189
Total Fat: 4g
Saturated Fat: 1g
Carbohydrate: 28g
Protein: 10g
Dietary Fiber: 3g
Sodium: 293mg

Source: AICR

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