Stuffed Cabbage

4 Cups Water
12 Large Cabbage Leaves
1 Pound Ground Turkey
1/2 Cup Cooked Rice
1/2 Cup Diced Onion
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/4 teaspoon Dried Thyme
1 (6 oz.) Can Tomato Paste
3/4 Cup Water
1 Packet Splenda

Spray crockpot with non-stick cooking spray. Boil 4 Cups water in a deep kettle. Remove kettle from heat. Soak Cabbage leaves in hot water for 5 minutes, or just until softened. Remove. Drain. Cool. Combine ground turkey, rice, onion, salt, pepper and thyme. Place 2 Tablespoons of mixture on each leaf. Roll up firmly. Stack stuffed leaves in crockpot. Mix tomato paste, Splenda, and 3/4 Cup water until smooth. Pour over cabbage rolls. Cover. Cook on low 6-8 hours. 

Serves: 6 (2 Each)
Per Serving: 173 Calories; 7g Fat (33.7% calories from fat); 15g Protein; 14g Carbohydrate; 3g Dietary Fiber; 60mg Cholesterol; 487mg Sodium. Exchanges: 1/2 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fat. WWP: 3  (www.AimeesAdventures.com)