Description
A recipe for stuffed cabbage rolls using lean ground turkey for a lighter version of this classic comfort food.
Ingredients
Scale
- 1 large head of green cabbage
- 1 tablespoon olive oil
- 1 pound ground turkey (lean)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked white rice
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup water or low-sodium broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
Instructions
- Remove the core from the cabbage head. Place the whole head in a large pot of boiling water. Boil for 5 to 10 minutes, or until outer leaves are pliable. Carefully remove leaves one by one. Trim the thick center vein from each leaf. You need about 12 large leaves.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add ground turkey and cook, breaking it up, until browned. Drain any excess fat.
- Remove skillet from heat. Stir in minced garlic, cooked rice, salt, and pepper into the turkey mixture. Mix well. Let the mixture cool slightly, then mix in the lightly beaten egg.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Place about 2 to 3 tablespoons of the filling mixture near the base of each cabbage leaf. Fold the sides in over the filling, then roll the leaf tightly away from you to form a compact roll.
- In a 9×13 inch baking dish, combine the tomato sauce, diced tomatoes, water or broth, Worcestershire sauce, and oregano. Stir to mix the sauce base.
- Arrange the cabbage rolls seam-side down in the baking dish over the sauce. Pour any remaining sauce over the tops of the rolls.
- Cover the baking dish tightly with foil. Bake for 1 hour. Remove the foil and bake for an additional 15 minutes, allowing the tops to slightly brown.
Notes
- To keep the ground turkey moist, do not overcook the meat mixture before rolling. The egg acts as a binder and helps retain moisture during baking.
- If you prefer a tangier sauce, substitute 1/4 cup of the tomato sauce with apple cider vinegar.
- These rolls freeze well after baking. Cool completely, then store in an airtight container in the freezer for up to three months. Reheat covered in the oven or microwave.
- Prep Time: 30 min
- Cook Time: 1 hr 15 min
- Category: Dinner
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 2 rolls
- Calories: 310
- Sugar: 10
- Sodium: 450
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 28
- Cholesterol: 95