Low-Fat & Low-Sodium Stuffed Cabbage
8 medium or 16 small cabbage leaves
1 cup water
1/4 cup raisins
1/2 cup minced onion
1 teaspoon minced garlic
1 pound lean ground turkey (or soy hamburger substitute)
2 teaspoons ground cumin
Grated rind of 2 lemons
1/2 teaspoon black pepper
1/2 teaspoon dried thyme, or 1 1/2 teaspoons fresh thyme leaves
2 large tomatoes, diced or cut into thin wedges
2 tablespoons minced fresh parsley or basil
Blanch cabbage leaves in boiling water for 1 minute. Remove with slotted spoon. Lay flat on a try and set aside. In a 1-quart saucepan over medium heat, bring the water and raisins to a boil. Set aside. In a large non-stick frying pan over medium heat, combine the onions, garlic and 2 teaspoons of water from the raisins. Sauté until the onions turn translucent, about 5 minutes. Add the turkey. Sauté, stirring constantly, until the meat has lost its color and is well broken up. (If using soy, cook until just heated through.) Drain raisins, discarding water. Add raisins to turkey mixture. Add cumin and lemon rind. Sauté for 5 minutes. Stir in pepper and thyme. Remove from heat and allow to cool.
Divide filling among cabbage leaves. Enclose the filling by tucking in the side edges and rolling up the leaves. Place seam-side down in a 9 x 13-inch baking dish coated with non-stick spray. Bake At 350 degrees F. for 15 minutes.
Serve 6 to 8.
Adapted from a recipe from Arqua Restaurant, New York, New York.