Healthy Stuffed Cabbage Rolls

Yield: 4 servings ( Serving Size: 2 rolls )
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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

Preparation

  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.
April 2011

This recipe is a personal recipe added by Ftoast and has not been tested or endorsed by MyRecipes.

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