Prep 20 mins
Cook 25 mins
Ground turkey and wild rice seasoned with oregano, pepper, onion and garlic rolled into cabbage leaves and baked. Topped with tomato sauce. Found in a paperback cookbook years ago, can't remember it's name, but it was a "healthy" cookbook.
- 12 cups water
- 6 large green cabbage leaves
- 1 lb ground turkey, crumbled (breast meat only, no skin)
- 1 small onion, chopped (1/2 cup)
- 2 garlic cloves, minced, divided
- 1 cup cooked wild rice
- 1 1⁄2 teaspoons dried oregano leaves, divided
- 1 teaspoon pepper, divided
- 1⁄4 teaspoon salt
- 1 (8 ounce) can tomato sauce
- 1⁄4 teaspoon dried basil leaves
- 1. Heat oven to 375 degrees F. In 4-quart saucepan, bring water to boil over high heat. Immerse cabbage leaves in water for 1 minute, or until color brightens. Immediately plunge leaves into ice water. Drain. Set aside.
- 2. Combine turkey, onion and 1 clove garlic in 10-inch skillet. Cook over medium heat for 6-8 minutes, or until meat is no longer pink and onion is tender-crisp, stirring frequently. Drain. Stir in rice, 1 teaspoon oregano, 1/2 teaspoon pepper and the salt.
- 3. Spoon 1/2 cup turkey mixture into center of each cabbage leaf. Roll up leaves, folding in sides. Place cabbage rolls, seam-side-down, in 8-inch square baking dish. Set aside.
- 4. Combine remaining clove garlic, 1/2 teaspoon oregano, 1/2 teaspoon pepper, the tomato sauce and basil in 1-cup measure. Pour sauce evenly over rolls. Cover with foil. Bake for 25 to 30 minutes, or until centers of rolls are hot and sauce is bubbly. Spoon sauce over rolls when serving.