Skip the noodles and try some fresh cabbage for this new spin on Cabbage Rolls
|1 lb||Maple Leaf Prime Ground Chicken|
|1||whole fresh cabbage|
|1 cup||whole grain white rice|
|2 cup||no salt added vegetable broth|
|2 cup||marinana/tomato pasta sauce|
|1 tsp||fresh ground pepper|
|1/2 cup||liquid egg whites|
|2 tbsp||olive oil|
|non-stick cooking spray|
|sour cream (optional)|
|1 cup||cherry or grape tomatoes|
Preheat oven to 350.
Spray two 2L casserole dishes with non-stick cooking spray.
In a medium saucepan, heat oil on medium-high heat. Add onions. Cook for 5 minutes.
Add rice and broth to onions. Bring to a boil and cook covered on low for 20minutes, stirring frequently.
Chop cabbage into 4cm wide strips and place into a large pot filled with water. Boil for 10 minutes.
Drain cabbage, set aside.
In a large bowl. combine egg whites, rice mixture, pepper, and raw ground chicken.
In a small bowl, combine pasta sauce and 1 cup of water. Stir until well mixed.
Layer lasagna starting with a layer of cabbage, then meat, then diluted pasta sauce. Repeat, finishing with a layer of cabbage then tomato sauce. Cut cherry tomatoes in quarters and place on top of the lasagna.
Cover and cook for 1.5 hours.
Top with sour cream (optional).
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