a good handful of fresh cilantroabout 3 Tbl. chopped
1cupblack beansrinsed and drained
1/2cuplong grain riceuncooked
1lb.ground turkeyuncooked (omit for vegetarian version)
2Tbl. Worcestershire sauce
For the cabbage and sauce...
Cut the bottom of a head of cabbage. Gently loose and remove 12 leaves. Place over a steamer basked over a large pot of water, cover and steam for about 10 minutes until leaves are soft and pliable.
In a large skillet over medium heat, add 1 Tbl. olive oil. Add onion, carrot, celery and saute until just tender, about 5-7 minutes. Add in garlic, zucchini, and corn and saute another 2-3 minutes. Add chili powder, cumin, oregano, cayenne, salt & pepper and stir until combined well. Remove to a large mixing bowl.
In same skillet over medium heat, combine the tomato sauce and diced tomatoes. Season with oregano and salt & pepper to taste. Simmer gently for about 10 minutes. Adjust seasoning to taste.
To the sauteed veggie mixture, add cilantro, black beans, rice, ground turkey, egg white, Worcestershire, and salsa. With hands combine ingredients until just blended.
Preheat oven to 350 degrees. Line bottom of dutch oven with 2 steamed cabbage leaves.
Roughly divide mixture into 10 equal portions. Spoon each portion on a cabbage leaf and roll beginning at the stem end of the leave. Fold in sides as you loosely roll. Place seam side down in the Dutch oven. Once you have one layer of rolls spoon about 1/3 of the sauce over the rolls. Continue to add filled rolls in a 2nd layer, then cover with remaining sauce.
Place Dutch over covered in preheated oven and bake for 1 hour and 10 minutes.
Per Serving (1 cabbage roll & 1/2 cup sauce) = 5 WW Pts+