This is a FANTASTIC family recipe. Saucy, sweet, and satisfying... YUM!!! It takes a little longer to make than most of our recipes, but it's TOTALLY worth it!

Ingredients:
1 extra-large head green cabbage, core carefully removed with a sharp knife
2 cups plain low-fat marinara sauce
3/4 cup jellied cranberry sauce
1/3 cup sugar-free blackberry jam or preserves
1/3 tsp. salt
1 1/4 lbs. raw lean ground turkey
3/4 cup finely chopped onion
1/3 cup ketchup
1 1/2 tbsp. tomato paste
1/2 tbsp. chopped garlic
1 1/2 no-calorie sweetener packets (like Splenda or Truvia)

Directions:
Place cored cabbage head in an extra-large pot of water, and bring water to a boil on the stove. Once boiling, cook for 5 - 7 minutes, rotating cabbage occasionally with tongs or a large heat-resistant spoon, until leaves soften, loosen, and begin to fall off the head. Remove from heat. Carefully remove cabbage head and leaves from the pot, drain, and let cool. Meanwhile, prepare sauce and filling.

To make your sauce, combine marinara sauce, cranberry sauce, preserves, and salt in a bowl, and stir with a whisk or fork until smooth. Set aside.

To make your filling, combine turkey, onion, ketchup, tomato paste, garlic, and sweetener in a large bowl. Knead with your hands until mixture is evenly combined. Set aside.

Once cabbage is cool enough to handle, gently remove 14 large leaves. (Refrigerate the rest for another use.)

Prepare the (empty) extra-large pot used to boil the cabbage by spraying it lightly with nonstick spray. Lay one cabbage leaf on a dry surface and spoon 2 heaping tbsp. of filling into the center of it. Spread filling out slightly and roll cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom. Place seam-side down in the pot.

Repeat with remaining 13 leaves and remaining filling. Gently place cabbage rolls in the pot, stacking them if needed. Pour sauce over cabbage rolls, covering as much of the exposed cabbage as possible.

Cover the pot and set stove temperature to low heat. Cook for about 1 hour, until filling is cooked through.

Gently remove cabbage rolls and serve topped with sauce!

MAKES 7 SERVINGS

Floosh, a.k.a. HG's mom, is famous for her stuffed cabbage. But a scary thing happened recently. We asked her for the recipe, only to find out that it contains around FOUR CANS of cranberry sauce. And screams were heard throughout the office when we discovered that each can o' cran packs in about 700 calories! AAAAAAAAAHHHHHHHH! (Yes, it was exactly like that!) Cabbage roll recipes vary a LOT. The stats will be different depending on whether or not you load yours up with rice, use the fattiest beef around, mix in a jar of oily pasta sauce and four cans of jellied cranberries, etc. Regardless, this toned-down take on the world-famous (okay, maybe it's just famous on Long Island) Floosh version is likely A LOT lighter. And it's delicious enough to take to family dinners. (No one will guess it's guilt-free. Trust us.) Roll up your sleeves and then some cabbage, and maybe YOU can start a new family tradition... (P.S. THANKS, MOM!)