Stuffed Cabbage Rolls
1 8-ounce can tomato sauce
1 small carrot, shredded (1/4 cup)
2 tablespoons water
1/4 teaspoon dried basil, crushed
1/4 teaspoons dried oregano, crushed
8 large cabbage leaves
1 beaten egg
1/3 fine dry seasoned bread crumbs
2 stalks celery, finely chopped
1 small onion, finely chopped
1/4 teaspoon salt
Dash garlic powder
Dash pepper
1 pound ground raw turkey
1/4 cup water
For sauce combine first 5 ingredients. Micro-cook, covered, on 100%
power (high) for 2 minutes. Set aside. Remove center veins from cabbage
leaves. Micro-cook cabbage, covered, on 100% power (high) for 3 to 5
minutes or till limp.
Combine egg, crumbs, celery, onion, salt, garlic powder and pepper. Add
turkey; mix well. Place on cabbage. Fold in side, roll up. Place 2 rolls
in each of 4 individual casseroles. ( use dishes that are freezer to
oven and microwave safe) Sprinkle each of the casseroles with some of
the water. Micro-cook all 4 casseroles , covered, on 100 % (high) about
11 minutes or till done. Drain; top with sauce.
Cover casseroles with moisture and vapor proof wrap. Seal, label and
Freeze.
To serve: Remove wrap from 1 casserole. Micro-cook, covered, on 70%
powder (mediun-high) for 5 to 7 minutes or till hot. Repeat for
additional serving. Makes 4 single-serving entrees
Note: I use Egg Beaters and ground turkey breasts.