Be sure to use Savoy cabbage in this recipe, as the leaves are more
pliable and can be wrapped more readily. Look for fresh
salsa in the dairy case, near the cheeses and tortillas.
1 head Savoy cabbage, cored
1/2 cup quick-cooking barley
2 tsp olive oil
3/4 pound ground skinless turkey breast
1 small onion, chopped
1 garlic clove, minced
1 packet reduced-sodium taco seasoning mix
1 cup fresh salsa
Place the cabbage in a large pot and cover with enough water to fill the pot
half full. Cook until the outer leaves are pliable, about 5 minutes. Loosen
and remove 12 leaves with tongs; transfer to a large bowl. Reserve the
remaining cabbage for another use. Meanwhile, cook the barley according
to package directions. In a large skillet, heat the oil. Add the turkey, onion
and garlic; cook, breaking apart the turkey with a wooden spoon, until it is
no longer pink and the onion is tender, 8 to 10 minutes. Stir in the barley and
taco seasoning. Preheat the oven to 375 degrees. Spoon about 1/3 cup of
the barley mixture onto the center of each cabbage leaf; fold in the sides
and roll up burrito-style. Place, seamside down, ina 9 x 13" baking dish. Repeat
with the remaining barley mixture and cabbage leaves, placing the rolls close
to each other in the baking dish; cover with the salsa.
Bake until the cabbage is very tender, about 25 minutes.
SERVING SIZE: 2 stuffed cabbage leaves
POINTS: 4 (2.5)
PER SERVING: 172 Calories/2 g Total Fat/0 g Saturated Fat
465 mg Sodium/20 g Total Carbohydrate/
6 g Dietary Fiber/17 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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