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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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The orignal recipe used ground beef but I prefer to use turkey. Ingredients:
1 head cabbage |
2 tablespoons beef broth |
1 cup carrot, grated |
1 cup onion, chopped |
1 lb lean ground turkey |
2 cups brown rice |
1 tablespoon lemon juice |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 (28 ounce) can tomatoes, drained and chopped |
2 cups beef broth |
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Remove core from cabbage, leaving head intact.
3. Place cabbage head into a large pot of boiling water, cover loosely and cook for 10 minutes.
4. Lift out carefully; drain.
5. Remove 16 to 20 leaves and pat dry.
6. Add 2 tablelspoons of broth to a skillet over high heat.
7. Add carrots and onion and saute over high heat for 5 minutes.
8. Add turkey, rice, lemon juice, oregano, thyme and pepper.
9. Cook for 10 minutes or until turkey is browned and crumbly.
10. Trim thick center ribs from cabbage.
11. Spoon three to five tablespoons mixture onto each leaf.
12. Roll cabbage leaf to enclose filling, tucking in ends and secure with toothpicks.
13. Arrange cabbage rolls in a 9 x 13 pan.
14. In a bowl, mix tomatoes and broth.
15. Pour over rolls.
16. Cover and bake for one hour.
17. Uncover and bake for 30 minutes longer, basting frequently with sauce.
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