This time of year I love to experiment with winter vegetables, and since it's getting close to Saint Patty's Day, I thought I'd go with cabbage. Cabbage is a wonderfully healthy veggie, but needs strong flavors to make a recipe work.
Stuffed Cabbage Rolls
· 1 pound of ground turkey
· Cooked White Rice (I made about 1 cup uncooked rice, but you can make less)
· 1 Large Cabbage head ( About 12-13 leaves pulled off)
· ½ of a red pepper, diced
· 1 large onion diced
· 2 medium carrots diced
· 1 egg
· 2 cups of Tomato Soup (featured earlier in the blog), divided
· 1 cup of water
· 1 teaspoon salt
· 1 teaspoon pepper
· 1 Tablespoon nutmeg
· 2 cloves of garlic
· 1 teaspoon cinnamon
· 1 Tablespoon olive oil
There are many ways to pre-treat cabbage before peeling the leaves off. The way I used was to heat up water and pour over the leave for 5-10 minutes or until the leaves pull off easily.
In a sauté pan, heat up olive oil and add diced red pepper, carrots, and onion to brown. When they are almost done browning (when the onions are translucent and the carrots soft), add the garlic to sauté it. Let it cook for a few minutes
In a large bowl, combine cooked rice, raw ground turkey, egg and veggies. Season the combination with the salt, pepper, cinnamon, and nutmeg. Mix thoroughly.
Preheat your oven to 350 degrees.
Pull of the cabbage leaves one by one. Use the largest ones to cover the bottom of the pan, so the rolls won’t burn.
Grab a baking dish, cover the bottom/cabbage leaves with a cup of tomato soup and a cup of water.
Gently rolls the layers of cabbage off, work carefully so you don’t tear the leaves too much. (But if you tear it, keep at it, it’ll still be tasty)
You’ll need to think about how much mixture per cabbage leaves. I think about 12 cabbage leaves with a half cup of the mixture per roll.
Take each cabbage leaf and cut the vein out of the leaf. It’ll make it easier to roll.
Roll up the mixture in each cabbage leaf like a burrito. Folding the leaf’s sides and roll tight. Place each roll into a pan. When finished top with the 2nd cup of tomato soup and cover tightly with a lid or foil. Cook at 350 degrees for 90 minutes.
Serve with fresh veggies or a cup of the Tomato Soup.