For Professionals

Stuffed Cabbage

Prep time: 50 min
Cook time: 1 hour

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

6 servings

Serving size

2 cabbage rolls

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

  1. Preheat oven to 400°F.
  2. Remove outer leaves and the core of the cabbage.
  3. Heat a large pot ⅔ full of (big enough to immerse cabbage) to boil.
  4. Blanch the cabbage head for 90 seconds. Cool.
  5. 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).
  6. Trim the hard bottom stems and reserve the leaves.
  7. Chop a piece of the remaining cabbage to achieve 1 cup (Note: there will be leftover cabbage you can store for another recipe).
  8. Heat a medium skillet over high heat and add olive oil.
  9. Add onion, reduce heat to low, sauté onion until it softens, about 5 to 7 minutes.
  10. Add the chopped cabbage, increase heat to medium, and cook until wilted.
  11. Add garlic and cook for 1 minute.
  12. Remove from heat, add paprika, and ¼ cup of water.
  13. Cook again over medium heat until all the liquid evaporates. Reserve.
  14. Combine raw ground turkey, uncooked rice, cabbage mixture, oregano, black pepper and salt in a large bowl.
  15. 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).
  16. Fold the sides of the leaf over the stuffing, then roll from the bottom.
  17. Place the cabbage rolls in a baking dish, folded side down. Pour the vegetable broth and ½ cup of water under the rolls.
  18. Cover the pan with tin foil and bake for 30 minutes.
  19. Remove from the oven and turn the cabbage rolls over, so they will cook evenly.
  20. Return to the oven and bake for 30 minutes more. Turn off the heat and let the dish rest for 10 minutes.
  21. 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

Nutrition Info

Nutrition Info

Makes: 6 servings  Serving size: 2 cabbage rolls

Calories

368

Fat

22 g

Saturated Fat

5 g

Trans Fat

<1 g

Cholesterol

88 mg

Carbohydrates

20 g

Sugar

3 g

Fiber

2 g

Protein

24 g

Sodium

227 mg

Calcium

92 mg

Phosphorus

273 mg

Potassium

439 mg