3.27.2011

Stuffed Cabbage Rolls



I love the food blogging community because the more time I spend in it, the more inspired I am to try new recipes. Stuffed cabbage is something I THINK I've had before, because it sounds really yummy to me, but I can't really remember who made it or how they made it. I came across a recipe on Smitten Kitchen's blog and decided to give it a shot!

Stuffed Cabbage Rolls
adapted from Smitten Kitchen's recipe
serves 4 - 6
1 head green cabbage
1 pound lean ground turkey breast
1 small to medium onion, chopped
2 tablespoons olive oil
1 carrot, shredded
1 celery stalk, thinly sliced
1/2 cup uncooked long-grain brown rice
1 to 2 tablespoons tomato paste
1 15oz. can low-salt organic tomato sauce

Cut the core out of the cabbage but leave it whole. Place it, with the empty core area facing up, in a large bowl. Boil a small pot of water and pour the water over top and let it "cook" for 10 minutes.

Heat the oil in a deep large saute pan. Cook the onions until they are soft, about 5 minutes, then add the carrot and celery and saute until they are soft. Season with salt and pepper, transfer to a bowl and let it cool. Mix in the turkey, rice and tomato paste and season again with salt and pepper.

Drain the cabbage. Pull off large leaves and cut out the large vein (about halfway up the leaf). Pat dry, then put a couple spoonfuls of filling in each leaf (depending on the size of your leaf) and pull the sides to overlap before rolling into a log-like shape. Make sure they are rolled tightly so that they stay together; I used toothpicks to keep them intact. Place the rolls in the same large, deep pan as before, and pour in the tomato sauce to just cover the rolls. Bring to a boil and reduce the heat, simmering covered on the stove on low for about 45 minutes. Serve immediately.

Served with mashed potatoes, this was a hearty, comforting meal that both my husband and I really enjoyed! We also had a LOT of leftovers, so feel free to make this and then freeze half if you aren't cooking for a crowd.

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