Stuffed with ground turkey, this recipe is a leaner, healthier take on traditional beef or sausage stuffed cabbage rolls. Serve alongside mashed potatoes or cauliflower for a delicious family meal.
Makes: 8 servings (2 rolls per serving)
Prep. time: 25 mins • Cook time: 1 hour 20 mins
Ingredients
For the rolls:
- 1 pound lean ground turkey
- 16 leaves cabbage
- 1 cup water
- 1/2 cup long grain rice, uncooked
- 2 tablespoons olive oil
- 1/4 cup finely chopped white or yellow onion
- 1 clove finely chopped garlic
- 1 egg, beaten
- 2 cups carrots, julienne
For the sauce:
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons ground black pepper
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 2 teaspoons lemon juice
- 2 tablespoons honey
- 1/2 teaspoon dried Italian Seasoning
Directions
- In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes, or until rice is tender. Set aside.
- Bring a pot of salted water to a boil over high heat. Boil cabbage leaves for 2 minutes, or just until tender. Remove, drain leaves and set aside.
- In a separate bowl, whisk together the ingredients for the sauce — tomato sauce, honey, spices, lemon juice, tomato paste, Worcestershire sauce, and salt and pepper.
- Heat oil in a skillet over medium heat. Add turkey and onion and cook until turkey is browned and onion is tender. Add garlic; stir and cook for another minute. Transfer mixture to a bowl and allow to cool slightly. Mix in cooked rice, egg and half the sauce.
- Preheat oven to 350°F. Butter a 9×13-inch casserole dish. Sprinkle carrots evenly over the bottom of casserole dish.
- Scoop about 2–3 tablespoons of the ground turkey mix into the center of each cabbage leaf. Roll up the leaves, tucking in the ends. Place cabbage rolls seam side down in the casserole dish on top of the carrots. Pour sauce over the rolls and cover.
- Place casserole dish in oven and bake for 45 minutes. Remove cover and continue to bake for another 15 minutes. Remove from oven and allow to cool for 5 minutes. Serve with pan juice and carrots.
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