Recipe

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• 2 cups lightly packed fresh parsley
• 1 medium onion, chopped
• 1/2 cup low-fat sour cream
• 1/2 cup fat-free buttermilk
• 1/4 cup lemon juice
• 2 tsp honey
• 1/4 tsp cajun seasoning (i use tony's)
• 1/2 tsp ground coriander
• 1/4 tsp crushed red pepper flakes
• 2 garlic cloves, chopped
• 12 green cabbage leaves (about 1 large head )
• 2 cups chicken broth
• 1 cup cooked rice
• 1 lb extra lean ground beef
• 2 egg whites
• 2 tsp grated lemon peel
• 1 tsp ground cumin
• 1/4 tsp pepper
• 1/4 tsp cajun seasoning (i use tony's)
• 1 cup parsley sauce

• 1 PARSLEY SAUCE.
• 2 Combine first 10 ingredients in blender or food processor. cover and blend 30-60 seconds or until smooth. cover and refrigerate up to 3 days.
• 3 CABBAGE ROLLS.
• 4 preheat oven to 375.
• 5 cover cabbage leaves with boiling water. let stand about 10 minutes or until leaves are limp; drain.
• 6 Combine all ingredients in with the cooked/drained ground beef (except the chicken broth).
• 7 Place 1/3 cup beef mixture at stem end of each leaf. roll leaf around mixture, tucking in sides. place rolls, stem sides down, in 13 x 9 baking dish. pour remaining 2 cups broth over rolls. cover with aluminum foil. bake 30 - 40 minutes.
• 8 Warm remaining parsley sauce and server over cabbage rolls.