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.

Serves 6

  • 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
  1. Preheat oven to 375 (190 C).
  2. 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.
  3. In a large bowl, combine ground poultry, kasha, onion, flaxseed, basil, red pepper flakes, salt, garlic and eggs.
  4. Cover the bottom of a large Dutch oven with one can of tomatoes.
  5. 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.
  6. 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.
  7. Pour remaining can of tomatoes over rolls. Season with black pepper.
  8. 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

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