This recipe is a little bit more work than what I usually post but is well worth the effort. If you are having company or a nice weekend meal for your family, this comfort classic is sure to please. Although my son peeled off the cabbage and ate the filling, he really enjoyed the flavors of the sauce and meat. The best part is that you, your frineds and family can enjoy a hearty delicious but light meal.
Preheat oven 350o
Estimated Values per Serving:
Calories: 250 Fat: 5 grams
Prep Time: 40 minutes
Bake Time: 1 hour 15 minutes
1 – 3 ½ pound cabbage
¾ pound ground turkey breast meat
¾ pound ground sirloin
½ cup egg substitute
1 cup bread crumbs
1 tablespoon paprika
1 teaspoon dill
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 cup white wine
1 can (28 ounces) crushed tomatoes
1 cup unsweetened apple sauce
1 tablespoon sugar
1 tablespoon white vinegar
¼ teaspoon salt
Bring a large saucepan of water to boil. Remove any damaged leaves from the cabbage. With a sharp knife, core the cabbage, cutting a hole in at least 1 inch wide and deep.
Place the cabbage in the saucepan, cored end down, and boil for 10 – 12 minutes.
Transfer the cabbage to a large bowl and carefully peel off as many softened leaves as you can. Return the remaining cabbage to the saucepan and repeat until you have 16 whole leaves.
Quarter the remaining cabbage and transfer to a food processor and chop. Measure 2 cups of the chopped cabbage and store or discard any remaining cabbage.
For the filling: In a large mixing bowl, combine the ground turkey, ground beef, egg substitute, bread crumbs, paprika, dill, salt, pepper and garlic powder. Mix well until completely incorporated.
For the Sauce: Heat a large skillet on medium heat and coat with cooking spray. Add onion and sauté for 5 minutes until browned. Add wine and reduce to half (about 5 minutes). Add crushed tomatoes, apple sauce, sugar, vinegar, salt and the 2 cups of reserved chopped cabbage. Reduce heat to low and simmer for 15 – 20 minutes.
While the sauce is simmering, spread the cabbage leaves out and fill each with about ¼ cup of the meat stuffing. Fold the rib end of each leaf up over the stuffing then fold the side in. Complete the roll by folding the top leaf down over it.
In a large oven safe casserole pan, add about 2/3 of the sauce on the bottom. Carefully arrange the cabbage rolls on top of the sauce then pour the remaining sauce over the cabbage rolls. Cover the casserole and bake for 1 hour 15 minutes.
To make the meatballs: Combine the ground turkey, ground sirloin, bread crumbs, egg substitute, ½ teaspoon Italian seasoning, onion powder, garlic powder and parmesan cheese and mix well with your hands.
Coat a broiler pan with cooking spray and set on the side. Roll meat mixture into small balls (about ½ teaspoon in size) and place meatballs on broiler pan.
Bake in the oven for 20 minutes.
While the meatballs are baking, boil orzo pasta until al dente (about 5 minutes). Drain and rinse and set aside.
In a large pot, combine chicken broth, frozen spinach, 1 teaspoon Italian seasoning, bay leaves and cooked orzo and bring to a boil. Reduce heat and simmer.
Once meatballs are cooked, add them to the soup and serve hot with parmesan cheese on the side.
2 pounds boneless pork loin – cut into 1-inch pieces
1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
1 tablespoon flour
2 cups onion – chopped
1 cup carrots – peeled and chopped
5 cloves garlic
¼ cup fresh parsley – chopped
2 bay leaves
1 (12-ounce) can of stout beer
2 cups beef broth
1 pound potatoes – peeled and quartered
Heat a large heavy pot or Dutch oven on medium high heat and coat with cooking spray. Add bacon and cook for 5 – 7 minutes until browned and very crispy.
While bacon is cooking, combine paprika, salt, garlic powder, onion powder, cayenne pepper, oregano, thyme and flour in a bowl. Add pork mix until all of the pork is coated with spices.
Remove bacon and drain on paper towels. Remove all but 2 tablespoon of fat from the pan.
Add pork to the pan and sauté until brown on all sides, about 5 minutes. Remove the meat from the pan and set aside.
Chop the cooled bacon and add with the pork.
Reduce heat to medium and add onions and carrots to the pan. Sauté for about 5 minutes until soft. Add the garlic, parsley and bay leaves and cook for 30 seconds. Add the stout, beef broth and potatoes and return the pork and bacon to the pan. Lower the heat to medium low and simmer, covered, until the pork and vegetables are tender, about 1 ½ hours, stirring occasionally.
Remove from the heat, adjust seasoning to taste and serve hot.
1 cup low fat grated Mexican blend cheese – separated
1 cup salsa
Heat a large skillet on medium high heat and coat with cooking spray. Add ground turkey and beef and sauté for 5 – 7 minutes until browned. Add garlic and cook 1 minute.
Add chili sauce, water, Tabasco sauce (if using) and taco seasoning. Heat on medium low for 5 minutes until the sauce has thickened slightly. Remove from heat and set aside.
Heat a non-stick skillet on medium high. Heat tortillas until slightly browned.
To Assemble: Coat an 8 X 12 inch baking dish with cooking spray. Layer 3 tortillas on the bottom (you may have to cut the tortillas so that they cover the bottom). Add the ground meat mixture and top with half the cheese. Layer the meat and cheese mixture with the remaining tortillas. Spoon salsa on top and finally, top with the remaining cheese.
Bake for 30 minutes or until the cheese is bubbly and slightly browned.
Season chicken with salt and pepper. Heat a large skillet on medium high heat and coat with cooking spray. Add chicken and sauté for 7 – 10 minutes until chicken is cooked through.
Squeeze excess water from thawed spinach and add to the skillet. Add chicken broth, onion and garlic powder and cook until the liquid is absorbed (about 5 minutes).
In a small bowl, whisk together the half and half, ricotta cheese and parmesan cheese. Reduce heat to medium low and add the cheese mixture, heat through until the sauce is warm and the cheese has melted.
Combine thyme, salt and pepper and rub on both sides of each chicken breast. Heat a large skillet on medium high heat and coat with cooking spray.
Add chicken breast and cook for 5 – 7 minutes on each side until cooked through. Remove chicken from skillet, cover and set aside.
Add olive oil to skillet then onion and sauté for 5 minutes until browned and tender. Add garlic and sauté for an additional minute. Add wine and sherry, scraping any pieces from skillet. Cook liquid down until almost completely absorbed.
Add chicken broth and simmer for 5 – 7 minutes until reduced to half. Add chicken breasts back to skillet with sauce and coat with sauce on both sides, simmering for 2 minutes.
Remove chicken breasts and place onto serving platter. Pour sauce on top and serve.
Years ago, when I first met my husband, he would talk endlessly about how his mother would make “macaroni and gravy” every Sunday night for dinner. When I first heard of this, I thought it sounded disgusting and had visions of macaroni with brown gravy, like the kind you pour on roast beef. However, when I had the pleasure of eating at his mother’s house that first Sunday did I understand what he meant; “macaroni and gravy” is pasta topped with a rich tasting tomato sauce that had simmered in some type of meat all day.
Dean, my husband, and I have modified the original recipe so that it is no longer dripping in grease yet still maintains that delicious rich and hearty flavor. This “gravy” is so good, you don’t need to add anything and is perfect just the way it is.
From our family to your, enjoy this Italian tradition – modified so that it is “delicious and light”.
Macaroni and Gravy
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes (you could cook all day too)
Estimated values per serving:
Calories = 570 Fat = 7 grams Points: 6
½ pound London broil
½ pound skinless/boneless chicken breast
Salt and pepper to taste
2 small onions – chopped
1 tablespoon olive oil
1 cup red wine – divided
3 cloves garlic – minced
2 cans (28 ounces each) crushed tomato
1 tomato can (28 ounces) of water
2 tablespoons double concentrate tomato paste
1 tablespoon sugar
Parsley flakes to taste (about 2 teaspoons)
Dried basil to taste (about 2 teaspoons)
½ pound pasta
Season London broil and chicken with salt and pepper. Heat a large pot on medium high heat, coat with cooking spray and add olive oil. Add London broil and chicken and sauté for about 5 minutes on each side until browned.
Remove meats from the pot and add onion. Sauté for 5 minutes until soft and browned. Add ½ cup red wine and cook until liquid is absorbed.
Add garlic and the other ½ cup wine and cook until the wine is reduced by half.
Add the crushed tomatoes, fill one can with water and add to the pot, tomato paste, sugar, parsley and basil and bring to a boil.
Add back the London broil and chicken and simmer on low for 1 hour (tasting to adjust seasonings as needed).
While the “gravy” is simmering for the last 10 minutes, bring a large pot of water to boil. Add pasta and cook for about 8 minutes until done.
Drain pasta and place in a serving bowl. Add “gravy” to pasta. Serve meats on a separate serving platter.