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SKINNYTASTE SLOW COOKER STUFFED CABBAGE ROLLS



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Amarante




 
 
    
 

Post Thu, Nov 24 2016, 9:58 am
SKINNYTASTE SLOW COOKER STUFFED CABBAGE ROLLS

Excerpt From: Gina Homolka - Skinnytaste Fast and Slow

SERVES 8

Stuffed cabbage, a hearty Eastern European comfort food, is known by many names. In the Czech Republic, where my dad is from, it’s called holubky and traditionally features ground beef and white rice cooked in a tomato sauce. I took some liberties with my parents’ recipe to make it lighter: swapping half the ground beef with turkey, using brown rice instead of white, and adapting it for the slow cooker.

1 medium head cabbage, cored
½ teaspoon olive oil
1 cup chopped onion
¾ teaspoon Hungarian paprika
¼ teaspoon kosher salt
1 (16-ounce) can tomato sauce
1½ cups reduced-sodium beef broth
2 tablespoons raisins
Freshly ground black pepper

FILLING

10 ounces 93% lean ground beef
10 ounces 93% lean ground turkey
1 cup cooked brown rice
1 garlic clove, minced
1 large egg, beaten
1 tablespoon dried marjoram
1¼ teaspoons kosher salt
⅛ teaspoon freshly ground black pepper

Bring a large pot of water to a boil over high heat. Immerse the whole cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it becomes flexible, about 3 minutes. Set the leaves aside to dry and cool. You will need 8 outer leaves. Shave or trim the thick ribs with a knife to make them easy to roll.

Heat a medium pot over medium heat. Add the oil, onion, paprika, and salt and cook, stirring, until soft, 5 minutes. Set ¼ cup aside for the filling. To the pot, add the tomato sauce, broth, raisins, and pepper. Simmer for 5 minutes. Scoop 1 cup of the sauce into the slow cooker.

For the filling: Put the reserved ¼ cup onion in a large bowl and add the ground beef, ground turkey, rice, garlic, egg, marjoram, salt, and pepper. Add ⅓ cup of the sauce and mix well. Scoop about ½ cup of the filling into the center of each cabbage leaf. Roll up the leaves, tucking in the ends. Transfer seam side down to the slow cooker. Top with the remaining sauce.

Cover and cook on high for 4 hours or on low for 8 hours.

SKINNY SCOOP The eight rolls fit in my 6-quart slow cooker; if your cooker is smaller, stack them on top of one another.

PER SERVING

1 roll + ⅓ cup sauce
CALORIES
241
FAT
8 g
SATURATED FAT
2.5 g
CHOLESTEROL
73 mg
CARBOHYDRATE
24 g
FIBER
5.5 g
PROTEIN
19 g
SUGARS
11 g
SODIUM
598 mg
SLOW”

Excerpt From: Gina Homolka. “Skinnytaste Fast and Slow.” iBooks.
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