Recipe of the Week - Turkey Cabbage Rolls

4C Minute Rice - White Rice uncooked
20 lg leaves Cabbage
2 lbs Ground Turkey cooked and drained 
2 cans Diced Tomatoes
1 can Tomato Paste
2 tbsp Garlic powder
2 tbsp Onion powder   
1 tsp Pepper, black    
1.5 teaspoon Crushed Red Chili Pepper Flakes
1 tsp dried Oregano    
2 tsp dried Basil

Set oven to 350 degrees.

Cut out the stem section of the cabbage.  Boil until soft, about 15-20 minutes. Cook turkey and rice while boiling the cabbage.

While those are cooking, using a food processor, combine the tomatoes, tomato paste, and all herbs and spice and combine until smooth.

Once the turkey and rice are cooked, combine with the sauce.

Once the cabbage is done, peel off the leaves, one at a time, and place on paper towel to soak up the excess water.

Take one leaf and lay it flat, fill with approx. 1/2c of the mixture.  Fold the outer edges over and roll.  Continue until all leaves are done.

Using a cake pan or lasagna dish, place a small amount of the sauce on the bottom so the rolls don't stick. Place the rolls in the pan, making sure not to overcrowd.  You may need 2 pans.  When the pan is full, place the rest of the sauce over the rolls.  Cover the pan(s) with foil.  Place in the preheated oven for 30-40 minutes.

Serving size: 1 roll

Calories: 198

Carbs: 25

Sodium: 129

Protein: 12

Chol: 32