CRYSTALS WING SAUCE RECIPES

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TURKEY CABBAGE ROLLS RECIPE | ALLRECIPES



Turkey Cabbage Rolls Recipe | Allrecipes image

This is my version of cabbage rolls using ground turkey instead of ground beef. This dish freezes well, so you can have half for dinner and freeze the other half for another time. Mashed potatoes make a good side dish.

Provided by DHANO923

Categories     Cabbage Rolls

Total Time 1 hours 45 minutes

Prep Time 25 minutes

Cook Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 17

1 cup water
½ cup uncooked long grain white rice
16 large cabbage leaves
2 tablespoons olive oil
1 pound ground turkey
⅓ cup chopped onion
1 egg, beaten
1 (8 ounce) can tomato sauce
½ teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) can tomato sauce
⅔ (6 ounce) can tomato paste
1 cup water
3 tablespoons brown sugar
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
2 cups baby carrots, sliced lengthwise

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.

Nutrition Facts : Calories 245 calories, CarbohydrateContent 28.1 g, CholesterolContent 68 mg, FatContent 9.1 g, FiberContent 4.3 g, ProteinContent 14.1 g, SaturatedFatContent 2 g, SodiumContent 659.9 mg, SugarContent 13.1 g

COPYCAT WINGSTOP ORIGINAL HOT SAUCE RECIPE BY TODD WILBUR



Copycat Wingstop Original Hot Sauce Recipe by Todd Wilbur image

Much of Wingstop’s success can be pinned on its great selection of unique wing flavors such as Korean, Louisiana Rub, Garlic Parmesan, and Hawaiian. But it’s the traditional buffalo-style hot wings that are one of the top two picks at the 1,124-unit chicken wing chain (the other one is Lemon Pepper). The chain’s buffalo-style sauce is darker red than most buffalo wing sauces, which are typically made by combining Frank’s RedHot sauce with melted butter. Frank’s is more orange than red, so I set out to find an alternative Louisiana-style hot sauce that looked the part. My market had several other Louisiana hot sauces, but the one whose color best matched Wingstop was called “The Original Louisiana Brand Hot Sauce.” This particular vinegar-and-pepper hot sauce has been around for over 90 years, and it has the right color and flavor to make a great knockoff of the wing sauce. You’ll just need to add a few more ingredients, including butter, and it’s ready for saucing your wings. If you can’t find The Original Louisiana Hot Sauce, you can use another Louisiana-style sauce, such as Crystal, Bulliard’s, or even Frank’s, and although your wings won’t look quite the same as Wingstop’s, they’ll still taste similar.

Provided by Todd Wilbur

Total Time 35 minutes0S

Prep Time 10 minutes0S

Cook Time 25 minutes0S

Number Of Ingredients 3

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