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Stuffed Cabbage Rolls with Ground Turkey Recipe

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A dish that is low in fat and easy to prepare for a weeknight meal.
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Servings:
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Ingredients
  • 1 cabbage
  • 1 tablespoon olive oil
  • 1 cup onion - chopped
  • 1 clove garlic - minced
  • 1 stalk celery - chopped
  • 1 carrot - diced
  • 1 pound ground turkey
  • salt and pepper to taste
  • 1 tablespoon leaf sage - dried
  • 2 apple - finely chopped
  • 1/2 cup golden raisins
  • 3 tablespoons lemon juice
  • 1 tablespoon teriyaki sauce
Container: large pot, large skillet, 9x13 baking dish
Directions
PREP
35 mins
COOK
30 mins
READY IN
1 hr
  • In a large pot, heat water to boiling.
  • Core one head of cabbage. Carefully place it in the full pot of boiling water.
  • Reduce heat to low and simmer for approximately 10 minutes.
  • If some of the outside leaves fall off before putting the cabbage in the pot, place them in the water and simmer for 3 minutes.
  • Simmer the cabbage just unitl the leaves are ready to peel off. Don't over cook them or the leaves with fall apart when working with them.
  • Peel off 12 leaves and set aside.
  • Meanwhile, heat olive oil over medium heat.
  • Sauté the onion for 5 minutes.
  • Add the ground turkey, garlic, celery, carrot, leaf sage and salt and pepper.
  • Cook, stirring occasionally to break up the turkey and combine the ingredients.
  • Continue cooking until the turkey is cooked through and no longer pink.
  • Add in the apples, raisins, lemon juice and teriyaki sauce.
  • Stir to combine. Taste to adjust the salt and pepper seasoning.
  • Take one cabbage leaf at a time, starting at the base, place 3-4 tablespoons of turkey filling and roll firmly, folding in the sides as you go.
  • Arrange cabbage rolls, seam side down, in a baking dish.
  • Garnish with chopped cashews.
  • Bake, covered, until heated through - approximately 30 minutes at 350° F.
  • *Use the rest of the cabbage head for soups or side dishes.
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