Turkey Stuffed Cabbage Rolls Recipes

MARTHA STEWART'S HEALTHY TURKEY STUFFED CABBAGE ROLLS

Steps:

• Remove the center core of the cabbage. Boil 2 quarts of the water in a stockpot that is not made of aluminum (aluminum will react with the cabbage, or so says Martha). Add the cabbage and cook for 2-3 minutes until the outer leaves are tender. Remove the outer leaves and continue cooking the rest, removing outer leaves and cooking the interior until all the leaves are cooked and removed. Reserve two cups of the cooking water.
• Cut away the bottom of the center vein on each leaf. Place 4 large outer leaves at the bottom of the stockpot.
• Melt the butter in a pan and add the onion and garlic, cooking until it is golden.
• Mix onion/garlic mixture in a bowl with ground meat, rice, salt, pepper, parsley, green pepper, and celery.
• Place 1/4 to 1/3 cup of the rice mixture on each cabbage leaf. To roll the leaves up, fold in the sides, then begin rolling from the bottom of the leaf, tucking the edge of the leaf under the finished roll. Place the rolled leaves in the stockpot and place the chopped apple on top.
• Mix tomatoes and reserved cabbage water in a bowl. Pour enough into the stockpot to almost cover the cabbage. Bring to a boil, then reduce heat to low and cover and simmer for 1 hour until the cabbage is tender. Add more reserved tomato/water mix while cabbage cooks if the level drops too far.
• Optional garnish: Mix sour cream with ¾ cup of the sauce from the stockpot. Return it to the pot and stir, being careful not to disturb the cabbage rolls. I've also discovered this is quite good with Parmesan cheese sprinkled on it. It fools me into thinking I'm eating pasta.
• Substitution note: Feel free to swap out a jar of spaghetti sauce for the pureed tomatoes. Martha will never know, and you might enjoy having the additional herbs and spices in your dish. I've made it both ways.

TURKEY CABBAGE ROLLS

Steps:

• In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish.
• Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
• Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
• In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
• Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
• Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.

TURKEY FLORENTINE STUFFED CABBAGE ROLLS RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 13- by 9-inch pan with cooking spray. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the pressed garlic and cook until fragrant, about 1 minute. Toss in the fresh spinach and allow to cook for 1 minute, then use tongs to toss and cook for another minute. Cook for a total of 2 minutes, until the spinach is welted and cover with the garlic oil. Transfer to a cutting board and chop into small pieces. Set aside to cool. Wipe out the skillet and heat another 1-2 tablespoons of oil over medium-high heat. Add the onions and cook until translucent, about 5-7 minutes. Set aside to cool. Bring a large pot of salted water to a boil. Using a small sharp knife, cut a circle all around the stem of the cabbage and remove the bottom core. Place the cabbage head into the boiling water. After about 2 minutes, the outside leaf will come loose - pull it off and out of the water using tongs. After another minute, the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out (in a "V"-shape) the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf. In a large mixing bowl, combine the turkey, cooled spinach and onion, Parmesan, mozzarella, Italian seasoning and 1/2 cup of the marinara. Use your hands to make sure it is thoroughly mixed. With the stem side of the cabbage leaf facing you, place about 1/3 cup of the turkey mixture in the center of each cabbage leaf. Fold the bottom edge of the leaf over the mixture and then fold the sides over and roll into a tidy packet. Place each roll, seam side down, in the prepared baking dish. Pour the remaining 1 1/2 cups marinara sauce evenly over top of the cabbage rolls. Cover with foil and bake for 50 minutes to 1 hour, until the meat is cooked through.