Thursday, March 28, 2013

Simple Stuffed Cabbage Rolls

I have been wanting to make this for a long time now. And getting a cabbage in my organic produce box this week made it finally happen. We are trying to eat lighter this month so I decided to do it with ground turkey but you could go the more traditional way and use ground beef. I have seen several recipes for this, but they seemed like a ton of ingredients which I wasn't in the mood for at the time, especially for my first attempt. So I modeled mine off a more simple recipe and it turned out well!

Simple Stuffed Cabbage Rolls


1 head of cabbage

1 lb ground turkey (or beef)
1 onion, diced
2 cups cooked rice
1 tbsp worcestershire sauce
1/2 tsp salt
1/4 tsp pepper

28oz can crushed tomatoes
1/2 cup chicken or beef stock
1 tbsp parsley
1 tbsp garlic powder
1 tsp salt
3 tbsp sour cream

Preheat to 375

Heat a large stock pot of salty water on high on stove until rapid boiling.

Core the cabbage and remove the loose, outer leaves if they are still on the head. Peel about 12-14 leaves off the cabbage. Remove a V shape out of the leaf to cut out a inch or two of the stem/core/tough part. Nothing too crazy though, just a little chop chop.

Once water is boiling, drop in leaves and boil 3-4 minutes. Remove, drain, and cool enough to handle.

Mix filling ingredients together with your hands until well mixed.

Place some of the filling into the leaf and wrap or roll up. If the leaf tears, use a bit of one of the smaller leaves you boiled to patch it. You should end up with 10ish rolls. Place rolls in a 9x13 pan

Mix sauce ingredients together and pour over top of the rolls. Cover with foil and bake an hour.

Dish up and top with extra sauce.

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