ITALIAN-STYLE CABBAGE ROLLS

Italian-Style Cabbage Rolls image

Here's a great way to get your family to eat their vegetables. Not only is this one of my gang's favorite dinners, but my 8-year-old son loves to help me roll the turkey filling into the cabbage leaves. -Erika Niehoff of Eveleth, Minnesota

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 5 servings.

Number Of Ingredients 11

Ingredients

1/3 cup uncooked brown rice
1 medium head cabbage
1/2 cup shredded carrot
1/4 cup finely chopped onion
1/4 cup egg substitute
1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted, divided
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed vegetable beef soup, undiluted, divided
2 tablespoons Italian seasoning, divided
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 pound lean ground turkey

Steps:

Cook rice according to package directions. Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut., In a large bowl, combine the carrot, onion, egg substitute, 2 tablespoons tomato soup, 2 tablespoons vegetable soup, 1 tablespoon Italian seasoning, cayenne, pepper and rice. Crumble turkey over mixture and mix well. Place about 1/3 cupful on each cabbage leaf. Overlap cut ends of leaf; fold in sides, beginning from the cut end. Roll up completely to enclose filling., Place rolls seam side down in an 11x7-in. baking dish coated with cooking spray. Combine the remaining soups; pour over cabbage rolls. Sprinkle with remaining Italian seasoning. Cover and bake at 350° for 50-60 minutes or until cabbage is tender and a thermometer reads 165°.

Nutrition Facts : Calories 293 calories, Fat 10g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 582mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges