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Turkey Cabbage Rolls
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Try my twist on classic cabbage rolls with lean ground turkey. Perfect for meal prepping - enjoy half now and freeze the rest for later. Pair with creamy mashed potatoes for a delicious combo.
Ingredients:
  • 0.5 cup uncooked long grain white rice
  • 16 large cabbage leaves
  • 1 pound ground turkey
  • 0.33333334326744 cup chopped onion
  • 1 egg, beaten
  • 1 (8 ounce) can tomato sauce
  • 0.5 teaspoon salt
  • 0.66666668653488 (6 ounce) can tomato paste
  • 3 tablespoons brown sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 cups baby carrots, sliced lengthwise
Instructions:
  • Combine 1 cup of water with rice in a pot and bring to a boil. Then, cover, reduce heat to low, and let simmer for 20 minutes.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9x13 inch casserole dish with butter.
  • Bring a pot of water to a boil, then lower the heat and gently place cabbage leaves in the pot. Simmer for 4 to 5 minutes until tender. Drain the leaves and set them aside.
  • In a skillet over medium heat, sauté turkey and onion in oil until turkey is browned and onion is tender. Transfer to a bowl, let cool briefly, then mix in cooked rice, egg, and 1 can of tomato sauce. Season with salt and pepper to taste.
  • Combine a can of tomato sauce with tomato paste, water, brown sugar, lemon juice, and Worcestershire sauce in a separate bowl.
  • Layer the carrot slices at the bottom of the casserole dish. Fill each cabbage leaf with about 2 tablespoons of the turkey mixture, fold the edges over the filling, then roll into logs. Arrange the cabbage rolls seam side down on top of the carrots in the dish. Finally, evenly pour the sauce over the rolls.
  • Bake covered in preheated oven for 1 hour. Uncover for the last 10 minutes of baking. Let sit for 5 minutes before serving.

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