Stuffed Cabbage Rolls with Ground Turkey Recipe
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A dish that is low in fat and easy to prepare for a weeknight meal.
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1 tablespoon olive oil
1 cup onion - chopped
1 clove garlic - minced
1 stalk celery - chopped
1 carrot - diced
1 pound ground turkey
salt and pepper to taste
1 tablespoon leaf sage - dried
2 apple - finely chopped
1/2 cup golden raisins
3 tablespoons lemon juice
1 tablespoon teriyaki sauce
:large pot, large skillet, 9x13 baking dish
In a large pot, heat water to boiling.
Core one head of cabbage. Carefully place it in the full pot of boiling water.
Reduce heat to low and simmer for approximately 10 minutes.
If some of the outside leaves fall off before putting the cabbage in the pot, place them in the water and simmer for 3 minutes.
Simmer the cabbage just unitl the leaves are ready to peel off. Don't over cook them or the leaves with fall apart when working with them.
Peel off 12 leaves and set aside.
Meanwhile, heat olive oil over medium heat.
SautÃ© the onion for 5 minutes.
Add the ground turkey, garlic, celery, carrot, leaf sage and salt and pepper.
Cook, stirring occasionally to break up the turkey and combine the ingredients.
Continue cooking until the turkey is cooked through and no longer pink.
Add in the apples, raisins, lemon juice and teriyaki sauce.
Stir to combine. Taste to adjust the salt and pepper seasoning.
Take one cabbage leaf at a time, starting at the base, place 3-4 tablespoons of turkey filling and roll firmly, folding in the sides as you go.
Arrange cabbage rolls, seam side down, in a baking dish.
Garnish with chopped cashews.
Bake, covered, until heated through - approximately 30 minutes at 350° F.
*Use the rest of the cabbage head for soups or side dishes.
Stuffed Cabbage Rolls
Slow Cooked Cabbage Rolls
28 oz. can diced
large head of cabbage
lean ground meat
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