Saturday, January 26, 2013

Protein Cabbage Rolls

Protein Cabbage Rolls

Macros: Cals 407, Carbs 46, Fat 1, Protein 56, Sugar 24, Fiber 14
Gluten Free, Lactose Free, Vegetarian

4 Oz Extra Lean Ground Turkey or 4 Oz Yves Ground Round (V)
1 Portobello Mushroom
4 Oz Red Bell Pepper
4  Red Cabbage Leafs
1/4 Cup Fat Free Cottage Cheese *substitute cheeses for nutritional yeast for LF
1 Oz Fat Free Feta Cheese
1/4 Cup Liquid Egg/Egg Whites
3/4 Cup (more or less to taste) Prego Italia Sauce - Light Smart Traditional *or any sauce that's low in sugar
- spice as desired (I used basil, onion and garlic)
*If you're carb-cycling, add 1/2 to 2/3 cup of cooked Quinoa or Bulgar Wheat

- In a pan, saute ground 'meat' with 1/2 cup water, chopped red peppers, mushroom and spices
- Add quinoa/wheat bulgar if desired
-  Once cooked and water has evaporated, add cheeses
-  Turn off heat and allow mixture to cool
- Once cooled, add eggs

- In a medium-large pot, boil cabbage leafs until tender
-  Drain water
-  Evenly divide 'stuffing' mixture into each leaf
- Roll stuffing into cabbage leaves
- Place rolls in a small oven save dish
- Cover with marinara sauce and 1/2 cup of water
- Cover with tin foil
- Bake at 300 for 30 minutes

*I used red cabbage because of their nutritional benefits (though, all cabbage is incredibly healthy) so they look a little strange - if you're a visual person, you might want to stick to green!

They look scary... but they were so delicious.

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