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      1. About Kidney Disease
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      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Sweet & Sour Cabbage Rolls

      Sweet & Sour Cabbage Rolls

      Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free Asian Turkey Dinner

      Sweet & Sour Cabbage Rolls

      Low Sodium Low Potassium Low Phosphorus Low Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free Asian Turkey Dinner
      6 Servings
      Prep time: 40 minutes
      Total time: 2 hours

      Description

      Lean ground turkey and brown rice seasoned with fresh dill and caraway seeds makes a moist filling for these stuffed cabbage rolls. They’re baked in a combination of tomato sauce, lemon juice and honey for the familiar sweet-and-sour flavor typical of the dish.

      Directions

      1. Bring rice and water to a boil in a small saucepan. Cover, reduce heat, and simmer until the water is absorbed, 25 to 30 minutes. Set aside to cool.
      2. Meanwhile, bring a Dutch oven full of water to a boil over high heat. Boil the 12 largest outer cabbage leaves for 6 minutes. Drain and rinse under cool water until room temperature. Chop enough of the remaining cabbage to equal 2 cups. (Save the rest for another use.)
      3. Heat oil in a large saucepan over medium heat. Add onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice; cook, stirring, until the liquid has almost evaporated. Let cool for 10 minutes.
      4. Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.
      5. Preheat oven to 375°F. Coat a 9-by-13-inch pan with cooking spray.
      6. Lay one cabbage leaf on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leaf’s center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover the pan tightly with foil.
      7. Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.

      Tips

      • To make ahead: Prepare through Step 6; refrigerate for up to 1 day or freeze for up to 1 month. If frozen, defrost overnight in the refrigerator before baking.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories273 cal
      • Total Fat9.5 g
      • Saturated Fat2 g
      • Cholesterol56 mg
      • Sodium385 mg
      • Carbohydrate Total30.6 g
      • Protein19.8 g
      • Phosphorus278 mg
      • Potassium785 mg
      • Fiber6.6 g
      • Calcium93 mg
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      Ingredients

      • ½ cup brown rice
      • 1 cup water
      • 1 large Savoy cabbage, (about 3 pounds)
      • 1 tablespoon canola oil
      • 1 medium onion, chopped
      • 4 cloves garlic, minced
      • 6 tablespoons lemon juice, divided
      • 1 pound 93%-lean ground turkey
      • 3 tablespoons chopped fresh dill
      • 1 teaspoon caraway seeds
      • ½ teaspoon salt
      • ½ teaspoon freshly ground pepper
      • 1½ cups no-salt-added tomato sauce
      • 1 cup reduced-sodium chicken broth
      • 1 tablespoon honey

      Ingredients

      • ½ cup brown rice
      • 1 cup water
      • 1 large Savoy cabbage, (about 3 pounds)
      • 1 tablespoon canola oil
      • 1 medium onion, chopped
      • 4 cloves garlic, minced
      • 6 tablespoons lemon juice, divided
      • 1 pound 93%-lean ground turkey
      • 3 tablespoons chopped fresh dill
      • 1 teaspoon caraway seeds
      • ½ teaspoon salt
      • ½ teaspoon freshly ground pepper
      • 1½ cups no-salt-added tomato sauce
      • 1 cup reduced-sodium chicken broth
      • 1 tablespoon honey
      • ½ cup brown rice
      • 1 cup water
      • 1 large Savoy cabbage, (about 3 pounds)
      • 1 tablespoon canola oil
      • 1 medium onion, chopped
      • 4 cloves garlic, minced
      • 6 tablespoons lemon juice, divided
      • 1 pound 93%-lean ground turkey
      • 3 tablespoons chopped fresh dill
      • 1 teaspoon caraway seeds
      • ½ teaspoon salt
      • ½ teaspoon freshly ground pepper
      • 1½ cups no-salt-added tomato sauce
      • 1 cup reduced-sodium chicken broth
      • 1 tablespoon honey

      Description

      Lean ground turkey and brown rice seasoned with fresh dill and caraway seeds makes a moist filling for these stuffed cabbage rolls. They’re baked in a combination of tomato sauce, lemon juice and honey for the familiar sweet-and-sour flavor typical of the dish.

      Directions

      1. Bring rice and water to a boil in a small saucepan. Cover, reduce heat, and simmer until the water is absorbed, 25 to 30 minutes. Set aside to cool.
      2. Meanwhile, bring a Dutch oven full of water to a boil over high heat. Boil the 12 largest outer cabbage leaves for 6 minutes. Drain and rinse under cool water until room temperature. Chop enough of the remaining cabbage to equal 2 cups. (Save the rest for another use.)
      3. Heat oil in a large saucepan over medium heat. Add onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice; cook, stirring, until the liquid has almost evaporated. Let cool for 10 minutes.
      4. Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.
      5. Preheat oven to 375°F. Coat a 9-by-13-inch pan with cooking spray.
      6. Lay one cabbage leaf on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leaf’s center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover the pan tightly with foil.
      7. Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.

      Tips

      • To make ahead: Prepare through Step 6; refrigerate for up to 1 day or freeze for up to 1 month. If frozen, defrost overnight in the refrigerator before baking.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
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