Sunday, March 11, 2012
Recipe: Vegetable and Turkey Stuffed Cabbage Rolls
I have been craving something with pasta sauce...must be the Italian side of me. Usually I would make something with pasta to go with the sauce, but since we don't eat carbs after 4pm I decided to try cabbage rolls. They came out really, really good. Even Matt liked them.
Vegetable and Turkey Stuffed Cabbage Rolls
Adapted slightly from this recipe
1 teaspoon olive oil (I used my misto)
1 onion, chopped
½ cup carrot, finely chopped
1 cup celery, finely chopped
1 clove garlic, finely chopped
1 zucchini, finely chopped
2 teaspoons Italian seasoning
1 teaspoon Mrs. Dash onion and herb seasoning
1 package lean ground turkey
½ teaspoon salt
¼ teaspoon pepper
1 large green cabbage (about 2 ½ pounds)
1 jar clean marinara sauce
To make the filling: Place a skillet over medium heat and add 1 teaspoo of olive oil. Add onion and sauté for 5 minutes. Add carrot, celery, zucchini and garlic and cook an additional 2 minutes. Transfer to a large bowl. To the bowl, add the uncooked meat, seasonings and stir well to combine.
To make cabbage rolls: Bring a large pot of salted water to a boil. Remove outer leaves of cabbage and set aside. Cut our core with a sharp knife and carefully remove the rest of the leaves, keeping them whole and undamaged as possible. Blanch the leaves for 2-3 minutes until pliable. Place leaves in a colander and rinse with cold water. Continue with remaining leaves. Trim thick center vein from bottom of each leaf. Put a ½ cup of filling in the center of each cabbage leaf. Fold sides of cabbage over filling and starting at stem end, roll the cabbage up. Place cabbage rolls seam side down, side by side, in a casserole pan. Repeat with remaining filling and leaves.
Preheat oven to 350 degrees F. Pour marinara over the top. Cover with foil and bake for 1 hour or until meat is cooked.