1/2 c. uncooked rice
1 1/2 lbs. lean ground turkey
1/4 c. chopped onion
1 1/2 tsp. salt
1/2 tsp Accent
Dash of pepper
2 c. canned tomatoes, cut up
10 cabbage leaves
1 tbsp. cornstarch
1 tbsp. cold water
1 1/2 lbs. lean ground turkey
1/4 c. chopped onion
1 1/2 tsp. salt
1/2 tsp Accent
Dash of pepper
2 c. canned tomatoes, cut up
10 cabbage leaves
1 tbsp. cornstarch
1 tbsp. cold water
Preparation:
Combine first 8 ingredients and mix well. Steam cabbage leaves 3 minutes or until just limp. Drain. Spoon meat mixture onto leaves; roll each leaf around meat, turning ends under. Place in large saucepan or dutch oven; pour remaining tomatoes over rolls. Cover, simmer 45 minutes. Remove rolls to warm platter. Combine cornstarch and cold water, stir into liquid in saucepan. Cook and stir over medium heat until mixture thickens and boils. Serve with cabbage rolls