Missing recipe instructions

[Julie Wilson]

Hello,

I just pulled out my recipe for Roasted Cabbage Rolls and I realized that when I ripped it out of the magazine I didnt take all of it. Does anyone happen to have this recipe and if so, can sks please tell me what to do after I put the filling in the cabbage leaves. I have been to the recipe archives and it wasnt there. I really want to try this one so please help if you can Thanks. Julie Wilson

[Laura B]

Here you go, Julie!


* Exported from MasterCook *

Roasted Cabbage Rolls

Recipe By :Cooking Light Magazine. Jan/Feb 2000. Page: 110.
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cabbage rolls:
1 head cabbage (3-pound)
2 tablespoons water
Cooking spray
1 onion, slivered
1 cup water
1/3 cup uncooked long-grain rice
1 cup diced Granny Smith apple
2/3 cup chopped green onions
1/2 cup 2% reduced-fat milk
1 1/4 teaspoons garlic salt
3/4 teaspoon dried rubbed sage
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 large egg
1 pound ground turkey
1/4 cup water
Basting glaze:
4 bacon slices, chopped
1/3 cup dark corn syrup
3 tablespoons tomato paste
1 1/2 tablespoons water
3/4 teaspoon salt

1. To prepare cabbage rolls, core cabbage using a serrated knife. Place cabbage in an 8-inch square baking dish or 2-quart casserole; add 2 tablespoons water. Loosely cover with heavy-duty plastic wrap. Microwave at high 9 minutes, rotating baking dish a half-turn after 5 minutes. Cover dish and let stand 15 minutes. Discard any tough dark green leaves. Remove 8 light-colored cabbage leaves. Cut off raised portion of the main vein of each leaf, and set leaves aside. Finely chop enough remaining cabbage to measure 1/2 cup, and set aside. Coarsely chop enough remaining cabbage to measure 2 cups; arrange in bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with slivered onion.

2. Bring 1 cup water to a boil in a small saucepan. Add rice; reduce heat to medium-low, and cook 8 minutes. Drain well.

3. Preheat oven to 350 degrees.

4. Combine 1/2 cup finely chopped cabbage, rice, apple, and the next 7 ingredients (apple through egg). Crumble turkey over mixture; stir just until blended. Place about 1/2 cup turkey mixture in center of each cabbage leaf. Fold in edges of leaves, and roll up; place cabbage rolls on top of coarsely chopped cabbage. Cut several 1/4-inch-deep slits across top of each roll. Pour 1/4 cup water over rolls. Cover with foil, and bake at 350 degrees for 30 minutes.

5. To prepare basting glaze, cook the bacon in a small saucepan over medium heat for 3 minutes or until lightly browned. Remove from heat. Remove bacon from pan; discard bacon drippings. Return bacon to pan; stir in corn syrup and remaining ingredients. Uncover cabbage rolls; spoon one-third basting glaze over cabbage rolls. Bake, uncovered, 1 hour, basting with basting glaze every 20 minutes. Spoon about 1/4 cup remaining cabbage on each of 8 plates; top each with 1 cabbage roll. Yield: 8 servings.

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Per serving: 140 Calories (kcal); 5g Total Fat; (33% calories from fat); 11g Protein; 13g Carbohydrate; 68mg Cholesterol; 653mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : We've revived a nearly forgotten comfort food--cabbage rolls. These are made in the Finnish style, with a corn syrup-bacon glaze that caramelizes during baking. Cooking the cabbage in the microwave makes easy work of removing the leaves for the rolls. (Recipe by Finnish-American Jim Fobel, a Cooking Light Contributor and the author of Jim Fobel's Casseroles and Jim Fobel's Old-Fashioned Baking Book.)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0