Recipes: Savory Stews and Crock-Pot® Meals

the recipes

november 2000

Savory Stews and Crock-Pot® Meals

Slow-Cooked Stuffed Cabbage Leaves

(makes 6 servings)

12 to 14	large green cabbage leaves
1 1/4	pounds (480 g) ground turkey breast
1/4	cup (60 ml) egg substitute
1	small yellow onion, minced
1	large clove garlic, minced
1	large tart apple, such as Granny Smith, peeled, cored, and minced
1	cup (158 g) cooked white rice
1	tablespoon (8 g) dried dill weed
2	tablespoons (16 g) chopped flat-leaf parsley
	salt (optional)
	freshly ground pepper to taste
	cooking sauce
1	tablespoon (15 ml) olive oil
2	medium yellow onions, halved and thinly sliced
1	28-ounce (840 g) can no-salt-added crushed tomatoes, including the juice
3	tablespoons (45 ml) fresh lemon juice
1	tablespoon (9 g) hot paprika
1	teaspoon (5 ml) Worcestershire sauce

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 (about 100 g) 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; sauté 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 (4 l) 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.

Per 2-roll serving:	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
Diabetic exchanges:	3 very lean protein, 2 carbohydrate (1/2 bread/starch, 1/2 fruit), 3 vegetable)

Salad of Baby Spinach with Hot Garlic Dressing

(makes 6 servings)

1	pound (480 g) fresh baby spinach
1/4	pound (120 g) button mushrooms, sliced
3	tablespoons (45 ml) olive oil
4	cloves garlic, minced
1/2	teaspoon (2.5 ml) Dijon mustard
3	tablespoons (45 ml) red wine vinegar
	salt (optional) and freshly ground pepper

Wash spinach and drain on paper towels. Put in salad bowl with sliced mushrooms.
In a small saucepan, heat oil and garlic until fragrant, about 1 minute. Stir in the mustard, vinegar, salt (if using), and pepper to taste. Immediately pour over spinach mixture. Toss and serve at once.

Per serving:	85 calories (69% calories from fat), 3 g protein, 7 g total fat (1.6 g saturated fat), 2 g dietary fiber, 0 cholesterol, 72 mg sodium
Diabetic exchanges:	1/2 carbohydrate (1 vegetable), 1 1/2 fat

Old-Fashioned Bread Pudding

(makes 6 servings)
Adapted from The Joslin Diabetes Quick and Easy Cookbook

	buttered-flavored cooking spray
3	cups cubed day-old French bread
3	cups skim milk
1 1/2	teaspoons reduced-calorie margarine
1 1/2	teaspoons grated orange zest
1 1/2	tablespoons chopped dried cherries (no sugar added)
1/4	teaspoon vanilla extract
1 1/2	teaspoons ground cinnamon
1 1/2	teaspoons sugar substitute, or to taste
6	tablespoons liquid egg substitute

Preheat oven to 375°F. Lightly coat six 2-cup soufflé dishes with cooking spray.
Divide the bread cubes between the prepared dishes. In a small saucepan, combine the milk and margarine. Scald the milk. Remove from heat and stir in orange zest, dried cherries, vanilla extract, cinnamon, sugar substitute, and egg substitute. Pour over the bread cubes.
Place the soufflé dishes on a baking sheet since the mixture may bubble over. Bake for 20 minutes, until the top is crisp and a knife inserted in the center comes out clean. Serve warm.

Per serving:	147 calories (13% calories from fat), 9 g protein, 2 g total fat (90.6 g saturated fat), 23 g carbohydrates, 1 g dietary fiber, 2 mg cholesterol, 274 mg sodium
Diabetic exchanges:	1 1/2 carbohydrate (1/2 nonfat milk, 1 bread/starch)

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