Turkey Cabbage Rolls
Usually made with beef, I like them better with turkey which makes them a tad healthier. They’re great with mashed potatoes [see my Perfect Mashed Potatoes].
Turkey Cabbage Rolls
Steamed cabbage leaves stuffed with a mixture of fried, ground turkey, rice, tomatoes sauce and an egg smothered in a sweet and sour tomato sauce and baked. Based on the traditional dish called holishkls, have been traced back 2,000 years to Eastern Europe.
Equipment
- 9" x 13" baking dish
- skillet
- three bowls
Ingredients
- 16 cabbage leaves - usually takes about two medium heads of cabbage.
Turkey Filling
Rice
- 1 cup water
- ½ cup uncooked long grain white rice
Turkey
- 2 tablespoon olive oil
- 1 lb ground turkey
- ⅓ cup chopped onion
- 1 beaten egg
- 1 8 oz can tomato sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Sauce
- 2 8 oz cans tomato sauce - I make extra because I like it all over my mashed potatoes.
- 1 6 oz can tomato paste
- ¼ cup brown sugar
- 1 cup water
- 1 tablespoon lemon juice
- 2 teaspoon Worcestershire sauce
- 2 cups baby carrots - sliced lengthwise (optional)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch casserole dish.
Rice
- In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for about 20 minutes. Take off the heat and set aside to cool. I check to see if all the water is absorbed at the 15 minute mark and turn off the heat and let it steam the last 5 minutes so it doesn't stick or burn to the bottom of your pot.
Yielding the Cabbage Leaves
- Cut the core out of the cabbages. Prepare a large bowl of ice water in your sink. Bring a large pot of water to boil. Reduce heat to low and place a cabbage in the pot. Simmer 4 to 5 minutes, until the outer leaves are tender. Move the cabbage to the bowl of ice water and when cool enough to touch, pull off the tender outer leaves, place on paper towels to drain and return the head to the boiling water for another 4 – 5 until the next layer of leaves are tender enough to be removed. Repeat until you get down to the leaves that are too small to use and continue with the second head of cabbage. Drain leaves and set aside.
Turkey Filling
- Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
Sauce
- In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
Assembly
- Spread each cabbage leaf on a flat surface and place about 2 tablespoons turkey mixture in it. Start to roll from the thick end nearest you and after ¾ to 1 roll fold in the out side part of the leaf on the left and right, finish rolling rapping the thinner part over the to to seal the roll. Scatter carrot slices evenly over bottom of casserole dish. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
- Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.
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