Cabbage Rolls
(makes 10 cabbage rolls)

(Note – I often double the recipe and freeze the leftovers. They are even better after being frozen once. If I do so, I blend equal amounts of both ground chicken and turkey)

1 small head of cabbage

Stuffing:
1 1/4 lbs. lean ground chicken or turkey
1 cup finely shredded zucchini
1 celery stick, minced
1 onion minced
2 clove garlic finely chopped
1/2 cup finely chopped mushrooms
½ cup finely ground almonds
1 egg
2 tablespoons fresh chopped parsley
1/2 teaspoon salt
1 tsp. fresh ground pepper
1 tbsp mild paprika

Topping:
1 medium onion, minced
1/2 cup sliced mushrooms
2 tablespoons light olive oil
1 large can crushed tomatoes
1 tablespoon fresh chopped parsley
1/2 cup chopped celery
1 garlic clove, minced
1 tbsp mild Paprika
salt and pepper to taste

- Preheat oven to 350F
- Remove the core from bottom of the cabbage in a cone shape, dunk in boiling water for three to five minutes, remove and separate the leaves (you may have to dunk in water several times to get enough leaves)
- Combine all the stuffing ingredients into a food processor and process till well mixed.
- Place approximately 1/4 to 1/3 of a cup of the stuffing in the middle of each cabbage leaf. Roll up, tucking in any edges to make a tight package, and place in a baking dish with seam side down that has been sprayed with a no stick agent (I prefer Pam olive oil spray)
- Saute garlic, onion, celery and mushrooms in the olive oil over medium heat. Add the crushed tomatoes, chopped parsley and Paprika.
- Pour the topping over the cabbage rolls, cover and bake for 1 hour and 15 minutes.
- Makes 10 cabbage rolls

This looks fantastic. Recipe copied on my TO DO list. Thanks Chasm!

Have you figured the amount of carbs in a cabbage roll? It sure sounds great. Thanks for sharing.

oooh..these look really good..i will be making these..good to know that they freeze well too..thanks for posting