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Roasted Cabbage Rolls

Becky Luigart-Stayner
Yield 8 servings
We've revived a nearly forgotten comfort food--cabbage rolls. These are made in the Finnish style, with a corn syrup-bacon glaze that caramelizes during baking. Cooking the cabbage in the microwave makes easy work of removing the leaves for the rolls. (Recipe by Finnish-American Jim Fobel, a Cooking Light Contributor and the author of Jim Fobel's Casseroles and Jim Fobel's Old-Fashioned Baking Book.)

Ingredients

  • Cabbage rolls:
  • 1 (3-pound) head cabbage
  • 2 tablespoons water
  • Cooking spray
  • 1 onion, slivered
  • 1 cup water
  • 1/3 cup uncooked long-grain rice
  • 1 cup diced Granny Smith apple
  • 2/3 cup chopped green onions
  • 1/2 cup 2% reduced-fat milk
  • 1 1/4 teaspoons garlic salt
  • 3/4 teaspoon dried rubbed sage
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 pound ground turkey
  • 1/4 cup water
  • Basting glaze:
  • 4 bacon slices, chopped
  • 1/3 cup dark corn syrup
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons water
  • 3/4 teaspoon salt

Nutrition Information

  • calories 223
  • caloriesfromfat 20 %
  • fat 4.9 g
  • satfat 1.7 g
  • monofat 1.6 g
  • polyfat 1 g
  • protein 17.4 g
  • carbohydrate 28.7 g
  • fiber 4.2 g
  • cholesterol 69 mg
  • iron 2.4 mg
  • sodium 707 mg
  • calcium 107 mg

How to Make It

  1. To prepare cabbage rolls, core cabbage using a serrated knife. Place cabbage in an 8-inch square baking dish or 2-quart casserole; add 2 tablespoons water. Loosely cover with heavy-duty plastic wrap. Microwave at high 9 minutes, rotating baking dish a half-turn after 5 minutes. Cover dish and let stand 15 minutes. Discard any tough dark green leaves. Remove 8 light-colored cabbage leaves. Cut off raised portion of the main vein of each leaf, and set leaves aside. Finely chop enough remaining cabbage to measure 1/2 cup, and set aside. Coarsely chop enough remaining cabbage to measure 2 cups; arrange in bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with slivered onion.

  2. Bring 1 cup water to a boil in a small saucepan. Add rice; reduce heat to medium-low, and cook 8 minutes. Drain well.

  3. Preheat oven to 350°.

  4. Combine 1/2 cup finely chopped cabbage, rice, apple, and the next 7 ingredients (apple through egg). Crumble turkey over mixture; stir just until blended. Place about 1/2 cup turkey mixture in center of each cabbage leaf. Fold in edges of leaves, and roll up; place cabbage rolls on top of coarsely chopped cabbage. Cut several 1/4-inch-deep slits across top of each roll. Pour 1/4 cup water over rolls. Cover with foil, and bake at 350° for 30 minutes.

  5. To prepare basting glaze, cook the bacon in a small saucepan over medium heat for 3 minutes or until lightly browned. Remove from heat. Remove bacon from pan; discard bacon drippings. Return bacon to pan; stir in corn syrup and remaining ingredients. Uncover cabbage rolls; spoon one-third basting glaze over cabbage rolls. Bake, uncovered, 1 hour, basting with basting glaze every 20 minutes. Spoon about 1/4 cup remaining cabbage on each of 8 plates; top each with 1 cabbage roll.