Savoy Cabbage Rolls


Savoy is sometimes referred  to as the ‘Queen’ of cabbage and I wholeheartedly agree. It is as tasty as it is beautiful and makes a very flavorful cabbage roll. This is a healthy variation of this form of dolmas originating in eastern Europe and the middle east. This recipe is low in fat and gluten-free.

PRINT Savoy Cabbage Rolls recipe from MS Word

Savoy Cabbage Rolls

Yield: 6 servings 2 rolls each

Filling:
2 ½ cups water
1 cup brown basmati rice
1/2 teaspoon sea salt

2 lbs. 7% fat natural beef
½ medium red onion chopped
2/3 cup Rice Chex™ cereal pulverized
2/3 cup Egg Beaters™ or equivalent
3 tablespoon Bragg’s Liquid Amino™ seasoning
1 teaspoon sea salt
1 teaspoon poultry seasoning
½ teaspoon fresh ground black pepper

Sauce:

1 -28 oz can of crushed tomatoes
5 basil leaves
1 teaspoon sea salt
2 teaspoons sucralose or stevia

12 savoy cabbage leaves

I suggest cooking the rice in a rice steamer. Combine cooked rice and the other filling ingredients in a large bowl and mix thoroughly. Steam or microwave cabbage leaves till malleable. Wrap filling in cabbage leaves
And place in a large baking dish. Make sauce by pureeing tomatoes, salt, sweetener and basil leaves and pour it over the cabbage rolls to cover them. Cover baking dish with a lid or plastic wrap and foil and bake in a 375°
oven for 30 minutes. Plate and serve.

©2010 Aron David Bradley
http://www.boomercuisine.com

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