Saturday, October 27, 2012

Stuffed Cabbage Rolls

  • 1 large green cabbage
  • 5 tablespoons butter
  • 1 red onion, diced
  • 5 cloves garlic, sliced
  • 2 stalks celery, sliced
  • 1 tablespoon dried parsley
  • 1 egg, beaten
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups cooked long-grain brown rice
  • 1 1/2 pounds ground turkey
  • 2 cups turkey or chicken stock
  • 1 28-ounce can tomato puree
  • Sour cream or plain yogurt for topping
  1. Bring four cups of water to boil in a stockpot – make sure there is enough water to cover the cabbage. Turn the heat down to low, toss in the cabbage and simmer for 10 minutes.
  2. Take the cabbage out of the water and set aside until it cools enough to pick it up, reserving 1 cup of cabbage water. Be sure to set it on a place, as it will drain water everywhere. Remove 20 leaves from the cabbage – make sure to grab leaves that have not split – and allow them to cool on paper towels. If the inner part of the cabbage isn’t soft enough to roll, boil it for another few minutes after you’ve removed the outside leaves.
  3. Melt butter in a small skillet over medium heat, and saute onion until it is soft. Toss in garlic and celery, saute for another minute.
  4. Combine the following into a large mixing bowl: onions, garlic, celery, parsley, egg, salt and pepper. Mix well and add in cooked rice and ground turkey, using your hands to make sure everything is mixed well.
  5. In another bowl, combine reserved cabbage water, stock and tomato puree. Set aside.
  6. Have the stock pot washed and ready so that you can start rolling your cabbage leaves. In the center of each cooked leaf, place 1/4 cup of filling. Tuck in the sides of the leaf and then starting with the stem end, roll the leaf tightly so that there are no spaces where filling can escape. Place cabbage rolls in the stock pot, stacking them neatly in layers.
  7. Cover stuffed cabbage rolls with tomato sauce and bring the whole thing to a boil. Cover tightly and simmer cabbage rolls over low heat for one hour. Remove cabbage rolls to a plate and cover with foil.
  8. Turn up the heat to medium and simmer tomato sauce until it is reduced by half. Season with salt and pepper to taste, pour over plated rolls. Top with sour cream or plain yogurt.
By: by on February 22, 2010 (Thanks Stephanie!)

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