Cabbage leaves soften enough to roll after a short blanch. The rice is cooked before it goes into the filling, so the rolls bake evenly and the turkey has a clear temperature target.
Serves: 6
Prep: 30 minutes
Cook: 55 minutes
Ingredients
- 1 large green cabbage
- 1 cup cooked long-grain rice
- 1 pound ground turkey
- 1 small yellow onion, finely diced
- 1 large egg
- 1 teaspoon dried dill
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon lemon juice
- 1 teaspoon brown sugar
Method
- Heat the oven to 350°F. Bring a large pot of water to a boil. Carefully remove 12 large cabbage leaves and blanch them in batches for 2 minutes until pliable; drain.
- Mix cooked rice, turkey, onion, egg, dill, salt, and pepper in a bowl until just combined.
- Stir crushed tomatoes, lemon juice, and brown sugar together. Spread 1 cup in the bottom of a covered baking dish.
- Trim the thick rib from each leaf. Place about 1/4 cup filling near the stem end, fold in the sides, and roll snugly. Arrange seam-side down in the dish.
- Pour remaining sauce over rolls, cover, and bake for 45 minutes. Uncover and bake 10 minutes more, checking a center roll reaches 165°F.
Variations
Use ground beef or chicken instead of turkey, making sure ground meat reaches 160°F for beef or 165°F for poultry. Add chopped parsley to the filling or use savoy cabbage leaves.
Storage and reheating
Cool promptly, then refrigerate rolls and sauce covered for up to 3 days. Reheat in a covered baking dish at 325°F until the center is steaming hot.
Read the the grocery plan for a busy week and the meal planning guide for different schedules for more practical dinner planning. Add this recipe to the Lucru Home meal planner and note any missing ingredients before shopping.
