I tried this recipe and loved it. It was a thumbs up with 3 out of 4, but my son is so picky we really can't count his vote. I forgot to take a picture and by the time I remebered they were all gone.
Turkey Cabbage Rolls
• 1 - 4 1/2 ounce package long grain and wild rice mix
• 1/2 cup finely chopped onion
• 8 large green cabbage leaves
• 1/2 pound ground turkey
• 1 - 10 3/4 ounce can low-fat condensed cream of mushroom soup
• 1/3 cup plain low-fat yogurt
• Red onion, sliced
• Fresh sage (optional)
Cook rice in medium saucepan, according to package directions. Add chopped onions during cooking. In a bowl mix rice with turkey.
Trim cabbage leaves. In a large amount of boiling water, cook cabbage leaves, uncovered for 3 to 5 minutes or until just tender.
Drain well. Set aside. Place about 1/2 cup of filling in the center of each cabbage leaf. Fold over both sides and roll up - secure with a toothpick. Chill.
Combine soup and yogurt. Arrange cabbage rolls in a 12 inch wide skillet (seam side down). Bring to a boil. Reduce heat and simmer, covered for 20 to 25 minutes.
Garnish with sliced red onions and fresh sage leaves.