Ingredients:

6 lg. cabbage leaves
1/2 lb. ground turkey
1 tbsp. minced onion
1 egg
1/4 c bread crumbs
Salt & pepper to taste
1 can stewed tomatoes any flavor

Directions:

Boil cabbage leaves in salt water for 5 minutes (just long enough to soften enough to be pliable), set aside to cool.
Mix ground meat, onion, salt, pepper, egg, and bread crumbs.
Carefully spread cabbage leaf.
Roll up small roll of beef mixture. Secure with toothpick.
Place rolls in boiler. Pour tomatoes over the top.
Simmer about 30 minutes.

You can also make this by omitting the meat and instead stuffing with carrots, rice, zucchini, etc. for a great vegetarian or side dish.

Directions:

3 c. soup stock
1/4 c. chopped onions
1/4 c. green beans cut in strips
2 tbsp. diced turnip
1/4 c. diced carrots
1/4 c. shredded cabbage
1 tbsp. celery, finely chopped
Salt, pepper, seasoning

Directions:

Add prepared vegetables to soup stock.
Cook until vegetables are tender (about 1/2 hour).
Season to taste.
Serve hot.

NOTE: Any combination of vegetables may be used in this recipe, just be careful with things like potatoes and corn etc. As they can seriously spike your blood sugar.

You can turn this into vegetable beef soup by taking stew meat cut into bite size pieces and trim excessive fat. Brown the beef first with a teaspoon of olive oil, then add the roux along with the browned beef to the soup stock.

Ingredients:

1/8 ounce dried wild mushrooms, such as morels, mixed Italian etc.
1/2 cup boiling water
cooking spray
4 center-cut boneless loin pork chops, 4 ounces each, all fat removed
freshly ground pepper
3 ounces fresh oyster or shiitake mushrooms
1/2 cup canned fat-free, low-sodium chicken broth
1/4 cup dry white wine
thyme sprigs

Directions:

In a bowl, place the dried mushrooms and cover with boiling water.
Follow package directions to dehydrate. Drain the mushrooms. Reserve 1/4 cup of the mushroom soaking liquid.
Lightly coat a non-stick skillet with cooking spray.
Add the chops and cook uncovered for about 5 minutes over medium heat.
Turn the chops, season with pepper, reduce heat, and cook for another 8 to 9 minutes.
Transfer the chops to a plate, cover, and keep warm.
Recoat the same skillet with cooking spray and add both the dried and the fresh mushrooms.
Sauté for 4 to 5 minutes.
Raise the heat, and add the chicken broth, wine, reserved mushroom soaking liquid, and thyme.
Bring to a boil and reduce the liquid by half (or until suitably thickened).
To serve, spoon the mushrooms and sauce over the pork chops.