TURKEY STUFFED CABBAGE RECIPES

Name: Turkey-stuffed cabbage leaves
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 leaf/leaves Uncooked green cabbage large outer leaves; 0.75 pound(s) Uncooked extra lean ground turkey breast; 1 medium Uncooked onion(s) diced; 0.5 cup(s) Long grain cooked brown rice regular or instant; 1 large egg(s) Egg(s) lightly beaten; 2 Tbsp Fresh parsley finely chopped; 2 medium clove(s) Garlic clove(s) minced; 0.5 tsp Ground cinnamon; 0.125 tsp Table salt or to taste; 0.25 tsp Black pepper; 28 oz Canned diced tomatoes; 1 cup(s) Canned chicken broth

TURKEY-STUFFED CABBAGE LEAVES | RECIPES | WW USA

Turkey-stuffed cabbage leaves | Recipes | WW USA image

Yes, stuffed cabbage leaves take a bit of effort to pull together, but if you're a fan of this dish, you know it's worth it. Our recipe brings together brown rice and ground turkey for a healthier spin on the traditional ground beef and white rice. Add garlic and parsley to the mix, along with salt, pepper, and a little cinnamon, and you have an excellent filling. Once you've filled the boiled cabbage leaves with the stuffing, you'll simmer them in a pot on the stove top with a simple sauce of tomatoes and broth. After they've finished cooking, if the sauce is watery, you can reduce it slightly to make it thicker and concentrate its flavor: Transfer the stuffed cabbage leaves to a platter and keep them warm, return the saucepan to medium heat, and cook, uncovered, until the sauce is thickened.

Provided by WEIGHTWATCHERS.COM

Categories Dinner

Total Time 85 minutes

Prep Time 20 minutes

Cook Time 65 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 leaf/leaves Uncooked green cabbage large outer leaves
0.75 pound(s) Uncooked extra lean ground turkey breast
1 medium Uncooked onion(s) diced
0.5 cup(s) Long grain cooked brown rice regular or instant
1 large egg(s) Egg(s) lightly beaten
2 Tbsp Fresh parsley finely chopped
2 medium clove(s) Garlic clove(s) minced
0.5 tsp Ground cinnamon
0.125 tsp Table salt or to taste
0.25 tsp Black pepper
28 oz Canned diced tomatoes
1 cup(s) Canned chicken broth

Steps:

Place cabbage leaves in large saucepan. Add enough water to cover leaves; set saucepan over high heat. Bring water to boil; boil until leaves are pliable and soft, about 10 minutes. Drain. When leaves are cool enough to handle, cut away thickest part of vein from bottom of leaves, making a V-shaped cut but leaving leaves intact.
Meanwhile, combine turkey, onion, rice, egg, parsley, garlic, cinnamon, salt, and pepper in large bowl; mix well.
Place about ¼ cup turkey mixture in center of each leaf. Fold in sides of leaves and roll up snuggly, burrito-style, fully covering filling.
Pour small amount of tomatoes into saucepan so thin layer covers bottom of pot. Place cabbage rolls in pot, packing them tightly to prevent opening during cooking; pour in remaining tomatoes and broth. Set pot over medium-high heat and bring to simmer; reduce heat to low and simmer, covered, 45 minutes.
Serving size: 2 stuffed leaves and about ½ cup sauce

Nutrition Facts : Calories 131 kcal

TURKEY-STUFFED CABBAGE ROLLS RECIPE - FOOD.COM

Turkey-Stuffed Cabbage Rolls Recipe - Food.com image

Ground turkey and wild rice seasoned with oregano, pepper, onion and garlic rolled into cabbage leaves and baked. Topped with tomato sauce. Found in a paperback cookbook years ago, can't remember it's name, but it was a "healthy" cookbook.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 rolls, 6 serving(s)

Number Of Ingredients 11

Ingredients

12 cups water
6 large green cabbage leaves
1 lb ground turkey, crumbled (breast meat only, no skin)
1 small onion, chopped (1/2 cup)
2 garlic cloves, minced, divided
1 cup cooked wild rice
1 1/2 teaspoons dried oregano leaves, divided
1 teaspoon pepper, divided
1/4 teaspoon salt
1 (8 ounce) can tomato sauce
1/4 teaspoon dried basil leaves

Steps:

1. Heat oven to 375 degrees F. In 4-quart saucepan, bring water to boil over high heat. Immerse cabbage leaves in water for 1 minute, or until color brightens. Immediately plunge leaves into ice water. Drain. Set aside.
2. Combine turkey, onion and 1 clove garlic in 10-inch skillet. Cook over medium heat for 6-8 minutes, or until meat is no longer pink and onion is tender-crisp, stirring frequently. Drain. Stir in rice, 1 teaspoon oregano, 1/2 teaspoon pepper and the salt.
3. Spoon 1/2 cup turkey mixture into center of each cabbage leaf. Roll up leaves, folding in sides. Place cabbage rolls, seam-side-down, in 8-inch square baking dish. Set aside.
4. Combine remaining clove garlic, 1/2 teaspoon oregano, 1/2 teaspoon pepper, the tomato sauce and basil in 1-cup measure. Pour sauce evenly over rolls. Cover with foil. Bake for 25 to 30 minutes, or until centers of rolls are hot and sauce is bubbly. Spoon sauce over rolls when serving.

Nutrition Facts : Calories 169.2, FatContent 6.5, SaturatedFatContent 1.8, CholesterolContent 59.8, SodiumContent 384.6, CarbohydrateContent 12.5, FiberContent 2.3, SugarContent 3.5, ProteinContent 15.5

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