Pork & Turkey Cabbage Rolls
Introduction
Filling and not too high in Calories!
Ingredients
11 Cabbage Leaves
400 Grams Pork Mince
500 Grams Turkey Mince
2 Grated Carrots
400 Grams Cooked Rice
Parsley, Garlic and Spring Onions
1 Cup Light Sour Cream
1 Cup Tomato Sauce
400 Grams Pork Mince
500 Grams Turkey Mince
2 Grated Carrots
400 Grams Cooked Rice
Parsley, Garlic and Spring Onions
1 Cup Light Sour Cream
1 Cup Tomato Sauce
Directions
*Cook 1 Cup of raw Rice and set aside
*Cut core out of Cabbage and gently peel back outer leaves being careful not to break them
*Steam leaves until wilted and are soft but do not over-cook
*While the Rice and Cabbage are steaming, you can mix together the Turkey, Pork, Carrots and other Ingredients. Once rice is cooked, mix in also and add some Salt and Pepper to taste.
*Once your filling is ready, place a large spoonful onto the base of a Cabbage Leaf. Fold in the sides of the leaf and roll up tightly.
*Once you have made all your rolls, place in a Steamer and steam for 30 minutes.
*While the Cabbage Rolls are steaming, mix together 1 Cup of Sour Cream and .5 to 1 Cup of Tomato Sauce to taste.
*Pour over the top of Cabbage Rolls to serve.
Number of Servings: 11
Recipe submitted by SparkPeople user ARDELIA82.
*Cut core out of Cabbage and gently peel back outer leaves being careful not to break them
*Steam leaves until wilted and are soft but do not over-cook
*While the Rice and Cabbage are steaming, you can mix together the Turkey, Pork, Carrots and other Ingredients. Once rice is cooked, mix in also and add some Salt and Pepper to taste.
*Once your filling is ready, place a large spoonful onto the base of a Cabbage Leaf. Fold in the sides of the leaf and roll up tightly.
*Once you have made all your rolls, place in a Steamer and steam for 30 minutes.
*While the Cabbage Rolls are steaming, mix together 1 Cup of Sour Cream and .5 to 1 Cup of Tomato Sauce to taste.
*Pour over the top of Cabbage Rolls to serve.
Number of Servings: 11
Recipe submitted by SparkPeople user ARDELIA82.
Number of Servings: 11
