Cabbage Rolls<\/p>\n
<\/p>\n
2 lb. ground turkey<\/p>\n
3\/4 C. cooked rice<\/p>\n
2 Egg Whites<\/p>\n
1 onion, chopped fine<\/p>\n
1\/2 tsp. salt & pepper<\/p>\n
1 large head of cabbage<\/p>\n
1 can condensed tomato soup<\/p>\n
1 16-oz. can of tomatoes<\/p>\n
1\/4 to 1\/2 tsp. cinnamon<\/p>\n
salt and pepper to taste<\/p>\n
<\/p>\n
Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salt water just to wilt a bit. Take and set these on paper towels to cool. Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. Place about 1\/4 C. meat mixture in center of each leaf; fold in sides and roll ends over meat; secure with wooden toothpicks. Place in crock pot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. Cover and cook on low for 7 to 9 hours. I usually add the excess cabbage, too. Serves 6 to 8.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cabbage Rolls 2 lb. ground turkey 3\/4 C. cooked rice 2 Egg Whites 1 onion, chopped fine 1\/2 tsp. salt & pepper 1 large head of cabbage 1 can condensed tomato soup 1 16-oz. can of tomatoes 1\/4 to 1\/2 tsp. cinnamon salt and pepper to taste Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salt water just to wilt a bit. Take and set these on paper towels to cool….<\/p>\n