This recipe is a new take on an old classic that uses kasha, a whole grain with a distinct nutty flavour. These cabbage rolls freeze well after they’ve been baked-they’re ideal to have on hand for quick, stress-free dinners and brown bag lunches.
- 12 medium green cabbage leaves
- 1 lb (454 g) ground chicken or turkey
- 2 cups cooked, cooled kasha
- 2 cups chopped onion
- 1/4 cup ground flaxseed
- 1 tbsp basil
- 1/4 tsp red pepper flakes, or to taste
- 1/2 tsp salt, or to taste
- 3 cloves garlic, crushed
- 2 eggs
- 2 cans (28 oz/796 ml each) diced tomatoes
- Freshly ground pepper, to taste
- Preheat oven to 375 (190 C).
- Blanch cabbage leaves by plunging them into a pot of boiling water; remove them once they’re slightly softened and wilted. Shake off any water, and set aside.
- In a large bowl, combine ground poultry, kasha, onion, flaxseed, basil, red pepper flakes, salt, garlic and eggs.
- Cover the bottom of a large Dutch oven with one can of tomatoes.
- Scoop 1/2 cup of the kasha mixture onto one end of a cabbage leaf and roll up, firmly folding the ends under. Place rolls in the Dutch oven over the tomatoes.
- Continue making the rolls this way until all of the cabbage and kasha mixture is used, arranging the rolls in the bottom of the pot in a snug single layer.
- Pour remaining can of tomatoes over rolls. Season with black pepper.
- Cover and bake for 2 to 2-1/2 hours or until tomato mixture is bubbling and meat is cooked through.
Makes 12 rolls.
Per 2 cabbage rolls: 377 calories, 26 g protein, 6 g total fat (1 g saturated fat), 63 g carbohydrate, 13 g fibre, 56 mg cholesterol, 626 mg sodium
– from the book, “Leslie Beck’s Healthy Kitchen, 250 Quick and Delicious Recipes Plus Essential Kitchen Tips”, by Leslie Beck RD, with Michelle Gelok RD