At only 93 calories for 2 rolls, these easy to make cabbage rolls cook themselves overnight and shave more than 200 calories off each traditional rolls with no lost flavor. BELIEVE! I created this recipe myself (I am a chef) to be filling but not add to the waistline after seeing the nutritional content of traditional cabbage rolls. Trust me, you won't miss the extra calories. To make it a meal, serve over greens and use the crockpot juices as the dressing.
Prepare all of the ingredients. Pay attention to those that are divided. Boil cabbage leaves last.
While cabbage leaves are cooling and draining, spray pan lightly with cooking spray. Over medium heat sauté squash, half the onion, half the cauliflower, 1/4 tsp salt, 1/8 tsp black pepper, adding the chicken and garlic after a minute or two. Sprinkle with 1 teaspoon Worcestershire, splash of pickled asparagus juice (optional) and 1/2 teaspoon soy sauce. Cook until just cooked through and remove from heat. Set aside.
In a bowl add rice, egg, milk, 1/2 tsp salt, 1/4 tsp pepper, celery,1/2 tsp soy sauce, 1 tsp worcestershire, 2 tsp cilantro. Stir together until well mixed. Add the chicken mixture and stir together.
Divide the combined mixture between the eight boiled cabbage leaves. Place in bottom third, fold up bottom over the mixture, fold in each side and roll the rest of the way. Repeat.
In bowl mix salsa, tomato, green pepper, rest of cauliflower, lime, rest of the onion, 1 tsp cilantro, 1/4 tsp salt, 1/8 tsp black pepper, and asparagus (if using).
Place in rolls in slow cooker and spoon tomato mixture over each. Cook on low to 7 hours. Or, put in refrigerator and take out to slow cook up to 9 hours before serving.
One serving is 2 rolls.
If you have the space, lay out the boiled leaves and divide the mixture evenly before rolling. It saves having to little or too much at the end. I adore preparing this the day before and putting it on low right before going to bed. It is a great take to work lunch ...and so low calorie! If you want the topping to be more, just add another tomato, it really won't impact the caloric value when spread over 8 rolls.
To make this vegetarian just use diced mushrooms and or cooked beans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (188g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 140 | ||
Calories from Fat: 49 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 61.6mg | 19 % | |
Sodium 200.4mg | 7 % | |
Potassium 426.9mg | 11 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 12.6g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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