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Italian-Style Cabbage Rolls

Here's a great way to get your family to eat their vegetables. Not only is this one of my gang's favorite dinners, but my 8-year-old son loves to help me roll the turkey filling into the cabbage leaves. —Erika Niehoff of Eveleth, Minnesota

5 ServingsPrep: 45 min. Bake: 50 min.

Ingredients

1/3 cup uncooked brown rice
1 medium head cabbage
1/2 cup shredded carrot
1/4 cup finely chopped onion
1/4 cup egg substitute
1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted, divided
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed vegetable beef soup, undiluted, divided
2 tablespoons Italian seasoning, divided
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 pound lean ground turkey

Directions

Cook rice according to package directions. Meanwhile, cook cabbage in
boiling water just until leaves fall off head. Set aside 10 large
leaves for rolls (Refrigerate remaining cabbage for another use.)
Cut out the thick vein from the bottom of each reserved leaf, making
a V-shaped cut.
In a large bowl, combine the carrot, onion, egg substitute, 2
tablespoons tomato soup, 2 tablespoons vegetable soup, 1 tablespoon
Italian seasoning, cayenne, pepper and rice. Crumble turkey over
mixture and mix well. Place about 1/3 cupful on each cabbage leaf.
Overlap cut ends of leaf; fold in sides, beginning from the cut end.

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Italian-Style Cabbage Rolls (continued)

Directions (continued)

Roll up completely to enclose filling.
Place rolls seam side down in an 11-in. x 7-in. baking dish coated
with cooking spray. Combine the remaining soups; pour over cabbage
rolls. Sprinkle with remaining Italian seasoning. Cover and bake at
350° for 50-60 minutes or until cabbage is tender and a meat
thermometer reads 165°. Yield: 5 servings.

Nutrition Facts: 2 cabbage rolls equals 293 calories, 10 g fat (3 g saturated fat), 74 mg cholesterol, 582 mg sodium, 29 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.