Recipe Instructions Blanch cabbage leaves in boiling water for 3 minutes. Drain and refresh under running cold water to stop the cooking process. Drain again on paper towels and set aside. In a large bowl, combine turkey breast, egg substitute, onion, garlic, apple, cooked rice, dill weed, parsley, salt (if using), and pepper. Mix well. 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. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic; saute until onions are limp, about 4 minutes. Stir in remaining sauce ingredients and cook, uncovered, for another 5 minutes. Stir occasionally. Place half of the sauce in the bottom of a 4-quart or larger crockery slow-cooker. Arrange filled cabbage leaves, seam-side down, on top of the sauce, making as many layers as necessary. Spoon the remaining sauce over the cabbage rolls. Do not stir. Cover and cook on Low for 7 to 9 hours, or on High for 3 1/2 to 4 1/2 hours. To serve, transfer cabbage rolls to a large serving platter and top with sauce. Serve at once. This recipe yields 6 servings. Exchanges Per 2-roll Serving: 3 Very Lean Protein, 2 Carbohydrate (1/2 bread/starch, 1/2 fruit), 3 Vegetable. Nutrition Facts: 251 calories (14% calories from fat), 27 g protein, 4 g total fat (0.7 g saturated fat), 28 g carbohydrates, 5 g dietary fiber, 64 mg cholesterol, 98 mg sodium.
