Alea's Cabbage Rolls With Turkey and Brown Rice

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in a large skillet. Add onions, garlic, carrots, and celery. Saute until the onions are soft, approximately 5-7 minutes.
  • Place a large pot of water on to boil.
  • Leave half of the vegetable mixture in the pan and transfer the other half to a large bowl.
  • Add the diced tomatoes, sugar and vinegar to the skillet. Simmer on low for 10 minutes.
  • Add the ground turkey, rice, pepper, salt, and egg to the bowl, mix well.
  • Remove enough leaves to make 16 cabbage rolls. Cut the denser ribbing from the bottom of the leaves. If you don't have enough large leaves you can use two smaller leaves. Place 3-4 cabbage leaves in the pot of boiling water for 1-2 minutes to soften them. Remove with tongs, place the leaves in a bowl of cold water to cool. Then move the leaves to a paper towel or colander to dry. Repeat the process for the rest of the leaves.
  • Place a portion of the meat mixture in the center of a leaf.
  • Roll up bottom, then fold over one side, then fold the top down, then roll to close. Place in a greased baking dish with the seam-side down. Repeat until all of the cabbage rolls have been made.
  • Spoon the tomato mixture over the cabbage rolls.
  • Cover with foil and bake at 375°F for 45 minutes. Remove foil and bake for 10 minutes.
  • I serve cabbage rolls with rice and use the leftover cabbage to make Sautéed Cabbage and Carrots.
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