Stuffed Cabbage With Parsley Sauce

• 2 cups lightly packed fresh parsley
• 1 medium onion, chopped
• 12 cup low-fat sour cream
• 12 cup fat-free buttermilk
• 14 cup lemon juice
• 2 teaspoons honey
• 14 teaspoon cajun seasoning (I use Tony's)
• 12 teaspoon ground coriander
• 14 teaspoon crushed red pepper flakes
• 2 garlic cloves, chopped
• 12 green cabbage leaves (about one large head)
• 2 cups chicken broth
• 1 cup cooked rice
• 1 lb extra lean ground beef
• 2 egg whites or 14 cup cholesterol free fat-free liquid egg product
• 2 teaspoons grated lemon peel
• 1 teaspoon ground cumin
• 14 teaspoon pepper
• 14 teaspoon cajun seasoning (I use Tony's)
• 1 cup parsley sauce

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

parsley, onion, lowfat sour cream, buttermilk, lemon juice, honey, cajun seasoning, ground coriander, red pepper, garlic, green cabbage, chicken broth, rice, extra lean ground beef, egg whites, ground cumin, pepper, cajun seasoning, parsley sauce

Taken from www.food.com/recipe/stuffed-cabbage-with-parsley-sauce-375712 (may not work)