Turkey and Wild Rice Stuffed Cabbage Rolls
Equipment
- Large pot
- Skillet
- Mixing bowl
- Baking dish
Ingredients
- 1 large head green cabbage
- 1 pound ground turkey
- 2 cups cooked wild rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Bring a large pot of water to a boil. Carefully separate 8 large leaves from the cabbage and blanch them for 2 minutes until pliable. Drain and set aside to cool.
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
- In a mixing bowl, combine the ground turkey, cooked wild rice, cooked onion and garlic, oregano, salt, and pepper. Mix until evenly blended.
- Lay each cabbage leaf flat and place about 1/3 cup of filling near the stem end. Fold in the sides and roll tightly to enclose the filling.
- Spread 1/2 cup tomato sauce across the bottom of a baking dish. Arrange the rolls seam side down in the dish. Pour the remaining tomato sauce over the top.
- Cover the dish with foil and bake at 375°F for 35 minutes until the turkey is cooked through and the rolls are tender.
Notes
Cool the baked rolls completely before transferring them to freezer containers with a little extra sauce to prevent drying. Reheat straight from frozen by adding 10 minutes to the covered bake time. If the filling seems dry during mixing, a splash of water helps bind it without changing the flavor.
Course: Main Course
Cuisine: American
Equipment: Large pot, Skillet, Mixing bowl, Baking dish
Cuisine: American
Equipment: Large pot, Skillet, Mixing bowl, Baking dish