(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)
Ingredients:
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
� cup finely ground almonds
1 egg
2 tablespoons fresh chopped parsley
1/2 teaspoon salt
1 tsp. fresh ground pepper
1 tbsp mild paprika
1 cup of low fat ricotta cheese
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)
Saut� 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.