Stuffed Cabbage
Stuffed cabbage has many versions, it is a popular dish in many different cuisines. This simple, healthy recipe has plenty of flavor to make it a satisfying meal.
Makes
Serving size
Ingredients
1 head (7-inch diameter) large green cabbage (nutrient analysis based on 12 leaves and 1 cup chopped cabbage)
3 tablespoons olive oil
1 small (70 grams) onion, diced
2 cloves garlic, minced
1 tablespoon paprika
¼ cup and ½ cup water, divided
1 pound (500 grams) turkey, ground
½ cup (100 grams) white rice, dry
1 teaspoon oregano, dried
¼ teaspoon black pepper, freshly ground
¼ teaspoon sea salt
2 cups vegetable broth, low sodium
Special Equipment:
13-inch x 9-inch baking dish
Instructions
- Preheat oven to 400°F.
- Remove outer leaves and the core of the cabbage.
- Heat a large pot ⅔ full of (big enough to immerse cabbage) to boil.
- Blanch the cabbage head for 90 seconds. Cool.
- Remove the first 12 leaves of the cabbage, carefully peeling back and gently pulling it away, trying not to break it (Note: if the inner layers are still stiff you can blanch it again to become soft. It is easier to work with).
- Trim the hard bottom stems and reserve the leaves.
- Chop a piece of the remaining cabbage to achieve 1 cup (Note: there will be leftover cabbage you can store for another recipe).
- Heat a medium skillet over high heat and add olive oil.
- Add onion, reduce heat to low, sauté onion until it softens, about 5 to 7 minutes.
- Add the chopped cabbage, increase heat to medium, and cook until wilted.
- Add garlic and cook for 1 minute.
- Remove from heat, add paprika, and ¼ cup of water.
- Cook again over medium heat until all the liquid evaporates. Reserve.
- Combine raw ground turkey, uncooked rice, cabbage mixture, oregano, black pepper and salt in a large bowl.
- Place one cabbage leaf in your palm, add approximately 2 tablespoons of filling mixture in the middle of the leaf (Note: try to divide the filling in 12 equal parts, so you have an equal amount in each cabbage roll).
- Fold the sides of the leaf over the stuffing, then roll from the bottom.
- Place the cabbage rolls in a baking dish, folded side down. Pour the vegetable broth and ½ cup of water under the rolls.
- Cover the pan with tin foil and bake for 30 minutes.
- Remove from the oven and turn the cabbage rolls over, so they will cook evenly.
- Return to the oven and bake for 30 minutes more. Turn off the heat and let the dish rest for 10 minutes.
- Serve 2 stuffed cabbage leaves per person with hot broth.
Cooking Tip
Leftover cabbage from the recipe can come in handy for other dishes, like stir-fries.
Recipe Contributed by FamilyCook Productions
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