|12||medium-sized green cabbage leaves|
|2 cups||chopped onions|
|3||cloves garlic, minced|
|1 tsp||red pepper flakes|
|1 tbsp||dried basil|
|2 cups||cooked kasha, cooled|
|1 lb||ground chicken, or turkey|
|1/4 cup||ground flaxseed|
|2||cans (28 oz/796 ml each) diced tomatoes|
|Freshly ground pepper, to taste|
Preheat oven to 375ºF (190ºC).
In a pot of boiling water, blanch cabbage leaves until slightly softened and wilted. Remove and shake off any water.
In a large bowl, combine onions, garlic, pepper flakes, salt, basil, kasha, eggs, ground poultry or soy and ground flax.
Cover the bottom of a large dutch oven with one can of the tomatoes.
Scoop 1/2 cup of kasha mixture and roll in a cabbage leaf, firmly folding the ends under. Place rolls in the dutch oven. Snugly arrange cabbage roll in the bottom of the pan in a single layer.
Pour remaining can of tomatoes over rolls. Season with pepper.
Cover and bake for 2-21/2 hours, or until tomato mixture in bubbling and meat is cooked through.
Makes 12 rolls. Serves 6.
Per serving: 377 cal, 26 g pro, 6 g total fat (1 g sat. fat), 63 g carb, 13 g fibre, 56 mg chol, 826 mg sodium
Good source of: calcium
Excellent source of: vitamin A, vitamin C, folate, iron, magnesium, potassium
Source: Foods that Fight Disease