Are there any variations to the traditional turkey cabbage roll recipe?

Absolutely, there are many variations to the traditional turkey cabbage roll recipe that cater to different dietary needs and preferences. For a low-carb option, you can use cauliflower rice instead of traditional rice. For added flavor, consider incorporating different vegetables like bell peppers or mushrooms into the filling. Spices and herbs can also be adjusted to suit taste preferences, and for those looking for a vegetarian option, lentils or quinoa can replace the ground turkey. These are all ways to make ground turkey stuffed cabbage that you might try.

Can turkey cabbage rolls be made ahead of time?

Yes, turkey cabbage rolls are an excellent make-ahead meal. You can prepare and assemble the rolls, then refrigerate them overnight before cooking. Alternatively, you can fully cook the rolls and then freeze them. To serve, simply thaw in the refrigerator and reheat in the oven or microwave. This makes them a convenient option for meal prep or for serving guests.

How do you prepare the cabbage leaves for rolling?

To prepare cabbage leaves for rolling, you first need to soften them to make them pliable. This can be done by blanching the whole cabbage head in boiling water for a few minutes until the leaves are soft enough to peel off without tearing. Some people also freeze the cabbage head and then thaw it, which softens the leaves and makes them easy to separate.

Cabbage Rolls with Ground Turkey

Name: Cabbage Rolls with Ground Turkey
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 cup uncooked white rice; 2 cups water; 12 large cabbage leaves; 1/2 cup onion diced; 1 cup carrot diced; 1/4 cup chopped celery; 2 tsp minced garlic; 8 ounces lean ground turkey; 1 tbsp olive oil; 1/2 tsp pepper; 1 tsp paprika; 1 tsp chili powder; 2 tsp balsamic vinegar; 1 egg; 2 cups Roasted Red Pepper Sauce

Cabbage Rolls with Ground Turkey

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Delicious adaptation of traditional ground turkey cabbage rolls made for CKD patients

Author: Mathea Ford, MBA, RDN, LD
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 1x
Category: Entree
Method: Oven and Stove Top
Cuisine: American
Diet: Low Salt

Ingredients

Scale

1 cup uncooked white rice

2 cups water

12 large cabbage leaves

1/2 cup onion diced

1 cup carrot diced

1/4 cup chopped celery

2 tsp minced garlic

8 ounces lean ground turkey

1 tbsp olive oil

1/2 tsp pepper

1 tsp paprika

1 tsp chili powder

2 tsp balsamic vinegar

1 egg

2 cups Roasted Red Pepper Sauce

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Instructions

1. Preheat oven to 375'F

2. Dice carrot, onion and celery.

3. Cook rice. In a 3 quart saucepan, combine rice and water. Bring to a boil, then turn down heat to low and cover with a lid. Simmer 15 minutes or until all water is absorbed. Remove from heat, and fluff with a fork. Set aside until ready to combine with other ingredients.

4. Cut out core of cabbage and remove 12 leaves of cabbage from the head of cabbage. If tough to remove them in one piece with minimal tears, microwave the head for 15 seconds at a time, up to 1 minute and peel off leaves. May need to do multiple 15 second rounds. [Alternatively you can boil the entire head of cabbage after removing the core and peel the leaves off after cooking] Fill a 5 quart pot with water and bring to a boil. Add leaves of cabbage , cover and reduce heat to low. Boil cabbage for 8 minutes. rolling it over while cooking to ensure all leaves are cooked. Remove cabbage from water and let cool in a strainer.

5. While rice and cabbage are cooking, heat oil over medium heat in a large skillet. Add onion, carrot and celery and saute for 3-4 minutes to soften

6. Add garlic and saute one more minute, then add turkey and cook for 6 minutes until fully cooked. Break up the turkey into smaller pieces so you don't have any large pieces of turkey. Drain any excess fat.

7. Once turkey is drained of fat, continue cooking and add pepper, paprika, chili powder and balsamic vinegar and 1/2 cup roasted red pepper sauce.

8. Add cooked rice to the mixture and stir to combine. Remove from heat. Slightly beat egg and then add egg to mix and stir/combine well.

9. Spray bottom of 9x13 casserole pan. Spoon 1/2 cup red pepper sauce into bottom of an empty 9x13 in casserole pan and spread out to a thin layer

10. Take cabbage leaves from strainer and add a little less than 1/2 cup turkey filling [to be exact, it's 3.3 ounce or 94 gm if you have a scale] into the center of the cabbage leaf. Fold the bottom half over the filling, and then tuck the sides in. Fold the upper half over and lay seam side down in the prepared casserole dish. Repeat with remaining cabbage leaves until the dish is full and filling is gone.

11. Pour remaining roasted red pepper sauce on top of cabbage rolls. Bake for approximately 30 minutes until cabbage is fully cooked.

Serving is 3 rolls per person

Find it online: https://www.renaldiethq.com/turkey-cabbage-rolls-healthy-and-easy/