Roasted Cabbage Rolls
- Ready In:
- 2hrs
- Ingredients:
- 21
- Yields:
-
8 rolls
- Serves:
- 8
ingredients
- 3 lbs cabbage, whole
- 2 tablespoons water
- cooking spray
- 1 onion, slivered
- 1 cup water
- 1⁄3 cup long-grain rice, uncooked
- 1 cup granny smith apple, peeled & diced
- 2⁄3 cup green onion, chopped
- 1⁄2 cup 2% low-fat milk
- 1 1⁄4 teaspoons garlic salt
- 3⁄4 teaspoon dried rubbed sage
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon black pepper
- 1 large egg
- 1 lb ground turkey
- 1⁄4 cup water
-
BASTING GLAZE
- 4 slices bacon, chopped
- 1⁄3 cup dark corn syrup
- 3 tablespoons tomato paste
- 1 1⁄2 tablespoons water
- 3⁄4 teaspoon salt
directions
- Core cabbage, place in microwave safe dish, add 2 tablespoons water, loosely cover with plastic wrap. Microwave at high for 9 minutes, rotating baking dish a half-turn after 5 minutse. Cover dish & let stand 15 minutes. Discard any tough dark green leaves. Remove 8 light-colored cabbage leaves. Cut off raised portion of the main vein of each leaf & set leaves aside. Finely chop enough remaining cabbage to measure 1/2 cup & set aside. Coarsely chop remaining cabbage & arrange in bottom of baking dish coated w/cooking spray. Top w/slivered onion.
- Bring 1 cup water to boil in small saucepan. Add rice, reduce heat to medium-low & cook 8 minutes. Drain.
- Preheat oven to 350.
- Combine 1/2 cup finely chopped cabbage, rice, apple & next 7 ingredients (apple through egg). Crumble turkey over mixture & stir until blended. Place about 1/2 cup turkey mixture in center of each cabbage leaf. Fold in edges & roll up; place rolls on top of coarsely chopped cabbage. Cut several 1/4" deep slits across top of each roll. Pour 1/4 cup water over rolls. Cover with foil & bake at 350 for 30 minutes.
- To prepare basting glaze, cook bacon in small saucepan over medium heat until lightly browned. Remove from heat & drain bacon (discard drippings). Return bacon to pan; stir in corn syrup and remaining ingredients. Uncover cabbage rolls, spoon 1/3 basting glaze over rolls. Bake uncovered 1 hour, basting w/glaze every 20 minutes.
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RECIPE SUBMITTED BY
I'm a Culinary Arts graduate & have worked in area country clubs & quail plantations. I cater on the side & make specialty cakes and wedding cakes. I am concentrating on my catering/cake business right now.
I'm married w/no children (one step-daughter w/two children of her own, so I've got "grands"). My kids are my five dogs & five cats on our "nature preserve".
I enjoy going to the gym (well, not really but it has to be done) & teach a group fitness class that involves yoga, tai chi & pilates. Also, I enjoy being outdoors & w/my husband & animals.