Healthy Stuffed Cabbage Rolls |
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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
1 cup(s) brown rice |
1 medium head green cabbage |
1 pound(s) extra-lean ground turkey breast |
1 medium yellow onion chopped, divided |
3 ripe on-the-vine or roma tomatoes seeded, cored and diced |
2 teaspoon(s) dried oregano |
2 teaspoon(s) cinnamon |
1+1/8 teaspoon(s) cayenne pepper |
1/2 cup(s) whole-wheat bread crumbs |
2 large egg whites |
olive oil cooking spray |
6 ounce(s) can unsalted tomato paste |
4 ounce(s) can no-salt-added sliced mushrooms diced |
1/4 cup(s) apple cider vinegar |
1 tablespoon(s) fresh thyme minced |
sea salt and fresh ground black pepper to taste |
Directions:
1. Cook rice according to package. Fill a large pot with water and bring to a boil over medium-high heat. Remove from heat. Put cabbage head in a colander and pour boiling water over cabbage. (This will make cabbage leaves more pliable so you can fold them.) Remove 8 to 9 leaves of cabbage and set aside. Chop remaining cabbage.
2. In a large nonstick or cast-iron skillet over medium-high heat, saute turkey for about 5 minutes or until no longer pink. Reserve 2 tbsp onion for sauce; add remaining onion to turkey in skillet. Saute for an additional 3 minutes or until onion is no longer translucent. Add tomatoes, 1 spoon of oregano, 1 spoon of cinnamon and 1/8 spoon of cayenne, and saute for another 2 minutes.
3. Remove pan from heat. In a large bowl, mix together cooked rice, bread crumbs and egg whites; ten combine with turkey mixture.
4. To stuff cabbage rolls, place about 1/2 cup turkey mixture in the middle of a cabbage leaf. Fold outer edges into the middle and bottom edge up. Then roll stuffed leaf away from you, about 1 full turn, until sealed. Secure with toothpicks. Preheat oven to 375F.
5. To make sauce: Heat a medium nonstick or cast-iron saucepan over medium-high heat for 1 minute. Mist with cooking spray. Add reserved 2 tbsp onion and saute for about 2 minutes or translucent. Stir in tomato paste, mushrooms, 1/2 cup water, vinegar, rest of oregano, cinnamon, cayenne and thyme. Season with salt and black pepper. Cook for about 2 more minutes. Remove from heat and spread 1 to 2 tbsp sauce into a medium-sized casserole dish. Place all stuffed cabbage leaved into dish and pour remaining sauce overtop.
6. Cover casserole dish with aluminum foil and bake for about 45 minutes.
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