Turkey Cabbage Rolls Recipe

cabbage rolls that are done plated on a blue plate with sauce

Turkey Cabbage Rolls Recipe

Mathea Ford, RDN, LD, MBA

Course: Entree, Main Course

Cuisine: American, Mediterranean

Diet: Low Calorie, Low Salt

Prep Time: 20

Cook Time: 30

Servings:

Calories: 521kcal

Author: Mathea Ford, RDN, LD, MBA

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

Print Recipe

Ingredients

1 cup uncooked white rice
2 cups water
12 large cabbage leaves
½ cup onion diced
1 cup carrot diced
¼ cup chopped celery
2 teaspoon minced garlic
8 ounces lean ground turkey
1 tablespoon olive oil
½ teaspoon pepper
1 teaspoon paprika
1 teaspoon chili powder
2 teaspoon balsamic vinegar
1 egg
2 cups Roasted Red Pepper Sauce

Instructions

Preheat oven to 375'F
Dice carrot, onion and celery.
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.
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.
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
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.
Once turkey is drained of fat, continue cooking and add pepper, paprika, chili powder and balsamic vinegar and ½ cup roasted red pepper sauce.
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.
Spray bottom of 9x13 casserole pan. Spoon ½ cup red pepper sauce into bottom of an empty 9x13 in casserole pan and spread out to a thin layer
Take cabbage leaves from strainer and add a little less than ½ 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.
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

Nutrition