I have big plans for cabbage in my future.
I don’t know why I don’t eat it more often. This recipe is such a fun way to eat cabbage! The stuffing possibilities are endless. I went with turkey over beef to cut back on fat. The lean ground turkey breast has only 1.5g of fat compared to beef which has 10-14g of fat.
Thoughts are stirring in my mind as to what my next stuffing will be for these cabbage rolls. Quinoa maybe?
This is a healthy way to eat something warm and comforting. It made me feel like winter was here - but only for a fleeting moment.
And stuffing the cabbage rolls is just plain fun!
Turkey Stuffed Cabbage Rolls
1 head of cabbage
1 pound lean ground turkey breast
1 cup cooked brown rice
¼ cup milk
1 cup chopped onion
3 tbsp minced garlic
1 15 oz can tomato sauce
2 tbsp brown sugar
2 tsp worcestershire
1 tbsp lemon juice
salt & pepper
Preheat oven to 350 degrees. Bring a large pot of water to a boil and add the whole head of cabbage for 3-4 minutes (this will make it easier to tear off the leaves without breaking them). While the cabbage is boiling, sauté the onions and garlic until soft. To make the sauce, combine the tomato sauce, brown sugar, lemon juice and worcestershire in a small bowl. In a large bowl, combine raw turkey meat, egg, milk, onions, cooked rice, 2 spoonfuls of tomato sauce mixture, and seasonings. Carefully tear off each cabbage leaf (1 pound of meat will make around 10 rolls). Spoon ¼ cup of the meat mixture into each leaf, roll it up and place it in a baking dish. Top it with the tomato sauce mixture. It may help to add a little extra salt on top of the rolls. Cover with foil and bake for 1 hour. I hope you enjoy it!