Stuffed Cabbage With Parsley Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 cups lightly packed fresh parsley
• 1 medium onion, chopped
• 1/2 cup low-fat sour cream
• 1/2 cup fat-free buttermilk
• 1/4 cup lemon juice
• 2 teaspoons honey
• 1/4 teaspoon cajun seasoning (i use tony's)
• 1/2 teaspoon ground coriander
• 1/4 teaspoon crushed red pepper flakes
• 2 garlic cloves, chopped
• 12 green cabbage leaves (about one large head)
• 2 cups chicken broth
• 1 cup cooked rice
• 1 lb extra lean ground beef
• 2 egg whites or 1/4 cup cholesterol free fat-free liquid egg product
• 2 teaspoons grated lemon peel
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/4 teaspoon cajun seasoning (i use tony's)
• 1 cup parsley sauce

Recipe

• 1 parsley sauce.
• 2 combine first 10 ingredients in blender or food processor. cover and blend 30-60 seconds or until smooth. cover and refrigerate up to 3 days.
• 3 cabbage rolls.
• 4 preheat oven to 375.
• 5 cover cabbage leaves with boiling water. let stand about 10 minutes or until leaves are limp; drain.
• 6 combine all ingredients in with the cooked/drained ground beef (except the chicken broth).
• 7 place 1/3 cup beef mixture at stem end of each leaf. roll leaf around mixture, tucking in sides. place rolls, stem sides down, in 13 x 9 baking dish. pour remaining 2 cups broth over rolls. cover with aluminum foil. bake 30 - 40 minutes.
• 8 warm remaining parsley sauce and server over cabbage rolls.