1 head cabbage
12 oz. ground turkey breast
3/4 cup uncooked white rice
1/4 cup chopped parsley
2 T. chopped basil leaves
3/4 tsp. freshly ground black pepper
1 tsp. sugar
8 garlic cloves, thinly sliced
2 T. chopped mint leaves

Citrus Sauce:

1/4 cup thawed frozen orange juice concentrate
2 T. fresh lemon juice
1/4 cup water

Cut the center core out of the cabbage, then hold it under running water, allowing the leaves to separate before removing them. Remove the leaves whole, if possible, being careful not to tear them. Arrange the leaves in a steamer basket and steam until they are pliable, 2 to 3 minutes. Combine the ground turkey, rice, parsley, basil, salt, pepper, and sugar in a bowl and mix well. Place 2 T. of the mixture in the center of each of 16 steamed cabbage leaves and fold the leaf around it. Squeeze each cabbage roll in the palm of your hand to get rid of any excess liquid. Spray a large skillet with non-stick cooking spray. Arrange the cabbage rolls in the skillet and sprinkle the garlic and mint over the top. Cook over medium heat until the cabbage rolls start to brown. Pour in enough hot water to cover the rolls and bring to a boil. Reduce the heat to low and simmer, uncovered, for 1 hour. Combine the orange juice concentrate and lemon juice with the 1/4 cup of water and mix well. Pour the juice mixture over the cabbage rolls and allow to simmer for 5 more minutes.

Yield: 16 rolls
Serving Size: 1 roll

Calories: 72