Stuffed Cabbage

St. Patrick's Day recipe number two!! I love being able to try new things!! A friend introduced me to Stuffed Cabbage for the first time a few weeks ago and I loved it!! It always kind of scared me a little bit for some reason.. lol  This one turned out great! The cabbage rolls were a lot more filling than I thought they would be.  You really only need one if you have a salad and some vegetables with it.

Ingredients:
2/3 cup Water
1/3 cup Long Grain Brown Rice
8 Cabbage Leaves
1/2 Onion
1lb Ground Turkey
1 Egg
1 teaspoon Salt
1/2 teaspoon Pepper
1 can Healthy Request Tomato Soup
1 pint Stewed Tomatoes

Begin by bringing the water to a boil and mixing in the rice.  Then let it simmer for 40 minutes.  (Follow the directions on your package if it is not long grain brown rice.)

While this is simmering you want to prepare the Cabbage.  Bring a pot of water to a boil and place eight of the cabbage leaves into it.  Cover it and let it cook for about three minutes.

Place the cabbage in a strainer and let it cool down for a little while.  Once the rice is prepared you can mix the turkey, rice, egg, salt, pepper and two tablespoons of the tomato soup together.

Next, evenly divide up the meat mixture and spoon it into the middle of the cabbage leaves. (I did this four leaves at a time to make it easier)

Fold in the top and bottom of each leaf and then the sides.  If you place these open side down in the slow cooker you will not have to worry about them coming apart.

Stir together the remaining tomato soup and the stewed tomatoes.

Try to evenly pour it on top of the stuffed cabbage.

I let this cook on low for six hours and it sat on warm for five more hours.

It wasnt the prettiest meal I have made but it was tasty!  We had a salad before dinner and then a side of cauliflower.  I was full for the rest of the night! :)

Nutritional Info:
8 Servings
WW Points Plus: 4
Calories: 170
Fat: 5g
Carbs: 16
Protein: 13