| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Main dishes, Poultry, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 1 |
|
Head Savoy cabbage |
| 1 |
lb |
Ground turkey |
| 1 |
|
Egg |
| 1 |
c |
Cooked brown rice |
| 2 |
tb |
Turkey or chicken broth |
| 1 |
ts |
Sage — crumbled |
| 1 |
ts |
Fresh parsley — chopped |
|
|
Salt |
|
|
Black pepper |
| 1/2 |
c |
Turkey or chicken stock |
| 6 |
|
Bacon slices |
INSTRUCTIONS
Remove twelve large leaves of cabbage, cut out tough inner part of rib.
Blanch each leaf one minute, until pliable. Combine ground turkey, rice,
egg, stock, sage, and parsley. Add salt and pepper to taste. Divide turkey
mixture into twelve parts, and form into four inch ovals. Place an oval at
stem end of cabbage leaf, fold in sides, and roll up. Place roll in shallow
baking dish. Continue until all twelve rolls are in one layer in baking
dish. Pour 1/2 cup stock over all. Lay strips of bacon on top. Bake at 375
degrees for 30 minutes, basting twice, and turning oven temperature down to
350 if bacon browns too quickly.
Recipe By : Elizabeth Powell
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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