Yugoslavian Cabbage Rolls
|Cabbage head||1 Large (About 2 Pounds)|
|Onions||2 Medium, finely chopped|
|Ground veal/Ground turkey||3⁄4 Pound|
|Salt||1 1⁄2 Teaspoon|
|Ground allspice||1⁄2 Teaspoon|
|Anise seed||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Freshly ground nutmeg||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Low fat cottage cheese||3⁄4 Cup (12 tbs)|
|Canned tomato paste||6 Ounce|
|Dry red wine||1 Cup (16 tbs)|
Core cabbage, separate leaves, and cook in a large pot of boiling salted water until leaves are tender, about 5 to 7 minutes; drain and cool.
Saute onions in butter until glazed.
Mix together the meats, salt, allspice, anise seed, cinnamon, nutmeg, garlic, cottage cheese, egg whites, and onions.
Lay out a cabbage leaf and spoon a walnut sized mound of meat at one end.
Fold up sides and roll up.
Combine tomato paste and wine and spoon a thin layer in two 7 by 12 inch baking dishes.
Cover with the abbage rolls.
Drain sauerkraut and rinse under cold water.
Combine remaining tomato paste and wine mixture with sauerkraut and spoon over the top.
Cover with foil and bake in a 350Â° oven for 50 minutes.
Contains about 200 calories per serving.