Ww Southwestern Stuffed Cabbage Casserole Weight Watchers Recipes

CHEF ERIC GREENSPAN'S STUFFED CABBAGE

Steps:

• To make sauce, heat oil in large saucepan over medium-low heat. Add 1/2 cup onion and cook, stirring occasionally, until translucent, about 8 minutes. Add tomatoes, vinegar, brown sugar, grapes, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to boil, lower heat, and simmer, uncovered, 30 minutes, stirring occasionally. Set aside.
• Meanwhile, bring large pot of water to boil. Remove core from cabbage by cutting around it at an angle with a paring knife. Immerse head of cabbage in boiling water for a few minutes; remove with tongs as soon as outer few leaves are flexible. Peel off leaves, then return head to water. Repeat until you have 16 leaves. Let cool. Save remaining head of cabbage for another use.
• To make filling, combine turkey, eggs, remaining 1/2 cup onion, the bread crumbs, rice, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper in large bowl and stir until combined. Add 1 cup of sauce to meat mixture and mix lightly with fork.
• Preheat oven to 350°F. To assemble stuffed cabbage, place 1 cup sauce in bottom of large Dutch oven. Remove tough rib from the base of each cabbage leaf by cutting it out with a paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the bottom edge (where you cut out the rib) of 1 leaf. Tuck in sides and roll up to enclose filling. Repeat with remaining leaves and filling. Place 8 rolls, seam sides down, over sauce in Dutch oven. Cover with more sauce. Add remaining rolls and cover with remaining sauce. Cover pot and bake until meat is cooked and rice is tender, about 1 hour.
• Serving size: 2 rolls and 1/3 cup sauce

BEEF STUFFED CABBAGE

Steps:

• Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside.
• Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well.
• Spoon about 1/4 cup of beef mixture onto center of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it is important not to roll them too tightly).
• Heat oil in a large stockpot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking pot every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving.

BEEF STUFFED CABBAGE

Steps:

• Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on high power for 2 minutes, until soft. Cut off the thickest, white portion of the spine of each leaf to make leaves pliable and easy to fold; set aside.
• Combine beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a large bowl; mix well.
• Spoon about 1/4 cup of beef mixture onto the centre of each leaf. Fold up bottom of leaf to cover filling, tuck in sides and then continue rolling to make loose rolls (rice will expand during cooking so it is important not to roll them too tightly).
• Heat oil in a large stock pot over medium-high heat; add rolls and sauté until golden brown on all sides, turning frequently, about 5 minutes. Add tomatoes and bring to a simmer. Reduce heat to low, cover and cook until cooked through, checking the pan every 15 minutes and stirring to prevent sticking, about 1 hour. (If sauce thickens or reduces, simply add water.) Yields 2 rolls per serving.

WW SOUTHWESTERN STUFFED CABBAGE CASSEROLE WEIGHT WATCHERS

Steps:

• Cook brown rice following package's directions.
• Chop onion finely, and cabbage into bite size pieces.
• Preheat oven to 350 degrees. Spray an 8 x 8 or 9 x 9 baking dish.
• In a large skillet heat to medium heat, brown ground beef crumbling into small pieces.
• Remove ground beef and set aside.
• Add ½ T of oil to skillet and add chopped onion. Sautee for 5 minutes or until translucent.
• Add minced garlic, Southwestern or Cajun seasoning, paprika and cook for 2-3 minutes.
• Add diced tomatoes, tomato sauce, parsley, ground beef, cabbage & broth. Stir thoroughly.
• S&P to taste. Add more spice is preferred.
• Simmer uncovered for 15-20 minutes. Mixture will thicken slightly.
• Add cooked rice and fold in so rice doesn't break down.
• Transfer into baking dish and cover with foil, baking for 20 minutes.
• Uncover and sprinkle with cheese. Bake 5-10 minutes longer until cheese melts & browns lightly.

EASY STUFFED CABBAGE ROLLS

Steps:

• Preheat oven to 350°F. Using a paring knife, remove core from cabbage. Carefully remove 8 large outer leaves and stack into a large microwave-safe bowl. Cover with very damp paper towels; microwave on High until softened and pliable, 7 to 8 minutes. Uncover and cool slightly.
• In a medium bowl, combine tomatoes, vinegar, ¼ tsp salt, and paprika. In a large bowl, combine ½ cup tomato mixture, rice, walnuts, currants, shallots, thyme, meatloaves, and remaining ¼ tsp salt.
• Cut out thick ribs at base of cabbage leaves. Spoon rounded ⅓ cup rice mixture in center of each leaf. Fold in opposite sides and roll up to enclose filling. Spread 1 cup tomato mixture in the bottom of an 11 x 7-inch baking dish. Top with cabbage rolls, seam side down; spoon remaining tomato mixture over rolls. Cover with foil and bake until cabbage is tender, about 45 minutes.
• Per serving (2 rolls)

STUFFED CABBAGE ROLLS (WW CORE)

Steps:

• Combine all ingredients for the rolls except for the beef, rice and cous cous in a food processor and process until finely chopped.
• Remove chopped veggies to a large mixing bowl and mix in the beef, rice and cous cous until well combined. I use my hands for this.
• Take a handful of the beef mixture and wad into a ball and roll up in a cabbage leaf. Arrange rolls in a large baking pan. Repeat until all rolls are made.
• Combine ingredients for the tomato sauce, except for the beef broth. Pour tomato sauce over the cabbage rolls and then pour the beef broth into the bottom of the pan around the rolls.
• Tightly seal pan with foil, and bake for 1 hour and 15 minutes at 375°F.

CABBAGE BEEF CASSEROLE (WW 5 POINTS)

Steps:

• Brown meat and onion and season to taste.
• Put cabbage in greased 9x13 pan. Sprinkle rice over cabbage. Sprinkle meat and onion over cabbage.
• Mix tomato sauce, bouillon, Worcestershire, sugar, dill and water. Pour over cabbage mixture.
• Bake, covered at 350F for 1 1/2 hours.
• Remove from oven and sprinkle cheese over top. Let sit until cheese is melted.

BREAKFAST CASSEROLE - WEIGHT WATCHERS

Steps:

• Spray a 9x9-inch baking dish with cooking spray.
• Layer first five ingredients.
• Beat egg substitute and season with salt and pepper.
• Pour over layered ingredients.
• Cover and let stand overnight in the refrigerator.
• Bake at 350 degrees (put into a cold oven directly from the refrigerator) for 60 minutes until center is firm.

TURKEY CABBAGE CASSEROLE WEIGHT WATCHERS

Steps:

• place shredded cabbage in a lightly greased 2 quart casserole dish.
• In skillet cook turkey until browned and no longer pink in color. Add chopped onions;stir occasionally and cook 3 minutes. Add uncooked rice to cooked turkey.
• Place turkey rice mixture over cabbage in casserole dish.
• Combine tomato sauce, garlic, and oregano, pour over cooked turkey.
• Cover and bake 350 about 1 hour.