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Stuffed Cabbage Rolls
8-oz. can tomato paste
1 small carrot, shredded (1/4 cup)
2 tablespoons water
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried oregano,crushed
1 beaten egg
1/3 c. fine dry seasoned bread crumbs
2 stalks celery, finely chopped
1 small onion, finely chopped
1/4 teaspoon salt
dash garlic powder
dash pepper
1 pound ground raw turkey
Combine tomato sauce, carrot, water, basil, and oregano in a 2 cup
measure and microwave covered on high (100%) power for 2 minutes.
Set aside. Remove center vein from cabbage by using a paring knife
to cut along both sides of the vein, keeping the leaf in one piece.
Cook cabbage, covered, on high 3 to 5 minutes or until limp.
Combine egg, crumbs, celery, onion, garlic powder, and pepper. Add
turkey; mix well and divide the mixture into 8 equal portions.
Place 1 portion on each cabbage leaf, fold in sides and roll up.
Place in a single layer in a casserole dish and cook, covered, on
high for about 11 minutes or till done., turning a half turn once
while cooking. Drain excess liquid and top with the sauce. Cook
for 6 minutes more or until the sauce is heated through.
As for butter versus margarine, I trust cows more than chemists.
~Joan Gussow
Poached egg means egg-in-a-bag, from the French word poche. When an egg is poached, the white of the egg forms a pocket around the yolk; hence, the name.
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