with your favorite social networking sites.
St.Patrick’s Day has come and gone but you don’t need an
Irish holiday to enjoy a tasty and healthy cabbage dish. Invite some friends
over and make this delicious, hearty meal!
This dish is very nutritious: brown rice, vegetables and
lean ground turkey stuffed inside cabbage! You will feel good eating it.
Although the filling is simple, the rolls combined with the tomato sauce result
in a flavorful dish.
Cabbage often gets a bad wrap for its odor when cooked, but
this recipe transforms the cabbage into a sweet, mild flavor. The health
benefits of consuming cabbage are impressive. It’s full of powerful
cancer-fighting antioxidants, vitamin C, vitamin K, fiber and it’s the perfect
low calorie vehicle for that great filling.
Many nationalities have laid claim to the infamous cabbage
roll and there is much debate on the subject. Italy, Poland, Greece, Germany,
Ukraine, Sweden and several other countries all have their own version of the
dish. Whatever the case, you can make it your own with a variety of vegetables
and meat options in the filling. This is the perfect meal to make with the help
of friends or family. One person can work on the filling, one the tomato sauce and
another can take care of sorting the cabbage leaves. As it bakes in the oven
for an hour, you’ll have a chance to relax and catch up with your guests.
If cabbage rolls are new to you, or if they’re an old family
favorite, you will enjoy making and eating this healthy meal!
Cabbage Rolls:2 tablespoons olive oil, divided1 onion, chopped½ cup carrot, finely chopped1 cup celery, finely chopped1 clove garlic, finely chopped2 cups cooked brown rice2 tablespoons fresh parsley, chopped½ pound spicy Italian turkey sausage (casings removed)½ pound ground turkey½ teaspoon salt¼ teaspoon pepper1 large green cabbage (about 2 ½ pounds)
Tomato Sauce:1 can crushed tomatoes1 tablespoon sugar1 tablespoon red wine vinegar
To make the filling: Place a skillet over medium heat
and add 1 tablespoon of olive oil. Add onion and sauté for 5 minutes. Add
carrot, celery and garlic and cook an additional 2 minutes. Transfer to a large
bowl. To the bowl, add the cooked rice, parsley, uncooked meat, salt and pepper and
stir well to combine.
To make the sauce: Heat a large saucepan over medium heat.
Add tomatoes, sugar and vinegar and simmer for about 5 minutes or until
To make cabbage rolls: Bring a large pot of salted water to
a boil. Remove outer leaves of cabbage and set aside. Cut our core with a sharp
knife and carefully remove the rest of the leaves, keeping them whole and undamaged
as possible. Blanch the leaves for 2-3 minutes until pliable. Place leaves in a
colander and rinse with cold water. Continue with remaining leaves. Trim thick
center vein from bottom of each leaf. Reserve a few of the large outer leaves
to line bottom of pan (will help prevent cabbage rolls from burning when
baked). Put ½ cup of filling in the center of each cabbage leaf. Fold sides of
cabbage over filling and starting at stem end, roll the cabbage up. Place
cabbage rolls seam side down, side by side, in a casserole pan. Repeat with
remaining filling and leaves.
Preheat oven to 350 degrees F. Drizzle cabbage rolls with 1
tablespoon of olive oil and pour tomato sauce over the top. Cover with foil and
bake for 1 hour or until meat is cooked.
Yield: 12 rolls.
Inspired from a recipe by Food Network’s Tyler Florence
and Martha Stewart