Turkey Cabbage Rolls76 Reviews
- Prep: 25 min
- Cook: 1 hr 20 min
- Ready In: 1 hr 45 min
“This is my version of cabbage rolls using ground turkey instead of ground beef. This dish freezes well, so you can have half for dinner and freeze the other half for another time. Mashed potatoes make a good side dish.” - by DHANO923
Original recipe yields 8 servings
- In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish.
- Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
- Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
- In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
- Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
- Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.
Amount Per Serving (8 total)
- 245 cal
- 9.1 g
- 28.1 g
Based on a 2,000 calorie diet
Reviews (76)Rate This Recipe
"I'm giving 4 stars due to the amount of changes made. I sauted 3 cloves of garlic with the onion, turkey. Then I substituted 4 ounces of the tomato sauce with hot salsa to the meat mixture. Gave it..." See more some great flavour. No one had mentioned how to easily get the cabbage leaves off. I recomend cutting off the end of the cabbage head and blanching it in boiling water. The leaves will soften and can be peeled off and rolled much easier. This is also an important step if you want nice tender cabbage in the finished product."
"This recipe yielded about 24 cabbage rolls. I found it helpful to soak the cabbage head in hot water for a few minutes to soften the leaves before trying to remove them, otherwise they ripped apart to..." See moreo easily. My only complaint is that I ended up with a very watery sauce after I removed the rolls from the oven--I think water comes out of the cabbage leaves during cooking. Next time I would omit water from the sauce and see if that helps."
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