Saturday, July 6, 2013

Clean Cabbage Rolls




clean eating cabbage rolls


I truly love lean ground turkey. It tastes awesome, is low in fat and calories, and packs in a lot of protein per ounce. 

Some of my favorite recipes, most of them clean eating recipes, us ground turkey. Ever since I had my first turkey burger about 2 years ago, I have been hooked. I started trying out different variations - like my spicy Texas Turkey Burger, or my filling and tasty Sweet Potato and Black Bean Turkey Burgers. But it didn't stop there.


And now - the Turkey Cabbage Rolls!





 Begin with a head of cabbage, and remove the core (the white, hard center) out with a knife. Be careful!!

Place cabbage head in a large pot of cold water filled about halfway. Bring the water to a boil, then return heat to Medium-Low. Leave cabbage in warm water until leaves become soft and easy to remove with a fork. 

Once fully cooked, turn heat off, and using a pair of tongs or a fork, remove the leaves one at a time an lay them out on a plate.  Remove the thick vein of the cabbage leaves for easier rolling- this is key!




Meanwhile, have 1 cup of cooked brown rice or quinoa prepared for your cabbage rolls. 

Saute in a cooking pan 1/2 sweet onion with 2 tablespoons of olive oil 1 clove of minced garlic along with  2 cups of mushrooms.  Cook on Medium-Low heat until onions become translucent. Add in a 14.5 ounce can of your favorite Organic, Low Sodium Tomato Sauce and heat sauce with mushroom and onion mixture.

In a separate cooking bowl, mix 2 egg whites with your cooked brown rice (or quinoa!) and mix in 1 pound of raw, lean ground turkey. Add 1 tablespoon of garlic powder, 1 teaspoon of Oregano, 1 teaspoon of Basil.  Pour in the mushroom/onion mixture from the stove
top and mix all ingredients until well incorporated.

Using your hands, form small balls of the turkey-mixture about the size of your palm and place inside one cabbage leaf at a time. Roll leaf with turkey mixture inside up. 

Repeat until you run out of cabbage leaves. 


Next, pour another 14.5 ounce can of Organic Tomato Sauce into the bottom of a slow cooker, set on LOW Heat. 

Add in one cabbage roll at a time, placing side by side and then layering them. 

Cover your slow cooker for 8-9 hours. 







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Hi! I 'm Karlene Murphy. A lover of food (especially if it's gluten and dairy free!), getting outdoors, lifting weights, travel, writing, and snuggling with my two puppies. My addictions include chocolate, coffee, cookies, and sharing my love of being HAPPY and HEALTHY! My passion is educating others - whether at my full time job as a high school Psychology teacher, or with YOU my readers. I have been in the fitness wold for almost 10 years, and currently am an Online Fitness Coach, Fitness Instructor, Pilates and Yoga and Aerial Yoga Instructor in Southern New Hampshire. Contact Me if you need help with designing your own fitness and nutrition program.

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