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Turkey Stuffed Cabbage Rolls

Healthy, easy to make, look good, bursting with flavor and tastes delicious.. what more do you want from a recipe ? Check out my “light” twist on Stuffed Cabbage Rolls. They can be made ahead and reheated from the refrigerator as you want them too.

Turkey Stuffed Cabbage Rolls

Makes 6 portions

For the stuffed rolls;

1 large head Savoy cabbage

1 lb ground lean turkey

1 cup finely chopped onion

1 cup cooked wild rice blend

2 cloves garlic, minced

1 tsp salt

¼ tsp celery seeds

1 tsp smoked paprika

1 egg

For the sauce;

2 (14oz) cans chopped tomatoes

1 cup finely diced onion

1 Tbs olive oil

1 cup rough chopped fresh cilantro

2 tsp chili, garlic sauce

2 cloves garlic, minced

salt and pepper to taste

Bring a large pan of water to the boil. Carefully peel off the outer leaves of the cabbage (you need about 14) Drop the leaves into the water making sure they are covered. Place a lid on top and boil for about three minutes. Strain the cabbage leaves and cool in ice-cold water. Set aside.

In a medium saucepan add the olive oil, garlic and onions to make the sauce. Simmer until the onions soften and add the tomatoes and chili sauce. Reduce the heat and simmer for at least 5 minutes. Season with salt and pepper and add the cilantro. Set aside.

In a large bowl, mix together the turkey, onion rice, garlic, salt, celery seeds, paprika and egg until combined. Paper towel dry the cabbage leaves, cut a V out of each leaf to remove the stalk and lay the leaves flat. Divide the turkey mix between the leaves and roll, but not too tightly, encasing the turkey meat.

Preheat the oven to 350 degrees F.  Spoon half of the tomato sauce mix on to the bottom of a casserole dish and lay the cabbage rolls on top of the sauce and then spoon the remaining sauce over the rolls. Cover with aluminum foil and bake for 45 minutes. Remove from the oven and rest for at least 5 minutes before serving.




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