Ingredients
1/3 cup uncooked brown rice1 medium head cabbage1/2 cup shredded carrot1/4 cup finely chopped onion1/4 cup egg substitute1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted, divided1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed vegetable beef soup, undiluted, divided2 tablespoons Italian seasoning, divided1/4 teaspoon cayenne pepper1/4 teaspoon pepper1 pound lean ground turkey
Preparation
Cook rice according to package directions. Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
In a large bowl, combine the carrot, onion, egg substitute, 2 tablespoons tomato soup, 2 tablespoons vegetable soup, 1 tablespoon Italian seasoning, cayenne, pepper and rice. Crumble turkey over mixture and mix well. Place about 1/3 cupful on each cabbage leaf. Overlap cut ends of leaf; fold in sides, beginning from the cut end. Roll up completely to enclose filling.
Place rolls seam side down in an 11x7-in. baking dish coated with cooking spray. Combine the remaining soups; pour over cabbage rolls. Sprinkle with remaining Italian seasoning. Cover and bake at 350° for 50-60 minutes or until cabbage is tender and a thermometer reads 165°.
