[RaCina]

INGREDIENTS
1 pound 93% lean ground turkey
1 head of cabbage
1 serving Minute Rice
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons Oregano or Italian seasoning
2 cups tomato sauce


DIRECTIONS

1. Preheat oven to 350 degrees
2. Wash and blanch cabbage to make leaves pliable
3. Prepare rice as directed
4. Brown turkey in skillet over medium heat. Drain excess grease. Add the powders and seasonings
5. Combine rice and meat, mixing well
6. Place ½ cup of mixture into center of 1 cabbage leaf. Rollup, sealing both ends as you roll
7. Place cabbage rolls in baking dish side by side
8. Top the cabbage rolls off with the tomato sauce, letting it spill over to the bottom of the dish
9. Bake for 35 to 45 minutes. Let stand for 5 to 10 minutes.

NUTRITIONAL ANALYSIS PER SERVING (1 roll)
Calories: 174
Fat: 5.5 grams
Protein: 15 grams
Carbohydrate: 16 grams
Cholesterol: 54 mg
Sodium: 560 mg
Sugar: 6 grams

[qt82699]

thanks for sharing, we have made these for years and it is one of my favorites!!

[Tiffiany]

Yum...I think I will try this. What do you think about leaving out the rice? My pouch does not take to well but sometimes it messes with the consistency of the food.

[RaCina]

I havn't eaten rice yet, I will try and avoid it. might be hard to digest, I would think it still would be really good without the rice anyway. Does anyone find cabbage hard to digest? I am afraid to try the fibrous veggies yet, but I so love spinach, and I am biting the bit to eat a tossed salad, of all the things I miss its a big huge tossed salad, I would assume eventually I can eat a salad.

[Christy0283]

Thanks. This sounds delicious. I will have to get the stuff to try it.

[beckamarie]

I am gonna try it without the rice

[Christy0283]

Becka, I actually thought about the same thing, trying it without the rice.

[Perfesser]

Originally Posted by RaCina

I am afraid to try the fibrous veggies yet, but I so love spinach, and I am biting the bit to eat a tossed salad, of all the things I miss its a big huge tossed salad, I would assume eventually I can eat a salad.

Be patient, it'll come. You may redefine "huge" though!!

I bought a small pre-packaged Club Salad last night, about the size I would have called a side salad pre-op, but not too small. I threw away the Sweet French dressing that came with it and used Blue Cheese instead. It had chicken, beef, bacon, hard-boiled egg, and several types of cheese on a bed of lettuce and some other greens. Have to admit, I left an empty plate. Took me 40 minutes to eat it, but eat it I did!

Celery, on the other hand, is hard to do. I either chew it thoroughly, then slip the fibers discreetly out of my mouth, or I strip them out before eating it. I don't dare find out if they would give me a problem, but it stands to reason that anything that forms a concentrated clot larger than the pouch's drain hole is a potential cause for concern.

Another month or so and you may be able to experiment on a limited basis with it. I had my first lettuce about 3 months or so post-op.

CT

[beckamarie]

I love salads now, its one of my favorite meals, with cheese, ham, turkey, bacon bits eggs boiled and chopped...yummy

[Perfesser]

If the purpose of the rice is to absorb water and control the consistency of the meat portion, you could substitute either mashed potato flakes or oatmeal in its place. Either will do the same job, but they may be friendlier to a pouch. We've used oatmeal in meat loaf for years.

Da perfesser does know his way around in the kitchen. That was part of the reason he ended up here! ;^)

CT