Slow-Cooker Stuffed Glucomannan Cabbage Leaves

Makes 4 Servings
Cook Time: LOW 7-9 hours or HIGH 3-4 hours
Per serving: 390 calories | 28g protein | 35g carbs | 9g fiber | 16g fat (3g saturated)

Ingredients:

• 12 to 14 large green cabbage leaves
• 1-1/4 lb. ground turkey breast
• 6-8 grams glucomannan
• 2 large eggs
• 1 small white onion, minced
• 1 garlic clove, minced
• 1 Granny Smith apple, chopped
• 1 cup cooked brown rice (1/2 cup dry)
• 1 tablespoon dillweed
• 2 tablespoons fresh parsley
• Pepper (to taste)


Cooking Sauce:

• 1 tablespoon extra virgin olive oil
• 2 small white onions, sliced thinly
• 1 28-oz. can crushed tomatoes
• 3 tablespoons fresh lemon juice
• 1 tablespoon paprika
• 1 teaspoon Worcestershire sauce

Directions:

1. Fill a large pot with 3 inches of water. Bring to a boil. Place cabbage leaves in boiling water for 3 minutes. Drain and refresh under running cold water to stop the cooking process. Dry on paper towels and set aside.

2. In a large bowl, combine raw turkey breast, eggs, onion, garlic, apple, cooked rice, dill weed, parsley, and pepper. Mix well.

3. Place the cabbage leaves on a work surface. Divide the filling equally between the cabbage leaves, putting about 1/4 cup of the turkey-rice mixture at the bottom of each cabbage leaf and roll up, folding in the bottom and sides to enclose the filling. Set filled leaves aside.

4. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic; sauté until onions are limp, about 4 minutes. Stir in remaining sauce ingredients and cook, uncovered, for another 5 minutes. Stir occasionally.

5. Place half of the sauce in the bottom of a 4-quart or larger slow-cooker. Arrange filled cabbage leaves, seam side down, on top of the sauce, making several layers. Spoon the remaining sauce over the cabbage rolls. Do not stir.

6. Cover and cook on LOW for 7 to 9 hours, or on HIGH for 3-1/2 to 4 hours.