Turkey Stuffed Cabbage Rolls is just a healthier version of your traditional Ground Beef Stuffed Cabbage rolls. Same favors, same concept but I might say this version of Turkey Stuffed Cabbage Rolls takes the stage head on. Delivering a moist and delicious Turkey filling infused with flavor, flavor and more flavor!
While this recipe can be a bit time consuming, but the result is absolutely worth it. This recipe provides an opportunity to make extra due to having the ability to freeze in batches and enjoy another time. Turkey Stuffed Cabbage Rolls isn’t something to take lightly when preparing as Turkey takes some manipulation to get it to taste how you want it to. While it provides a delicious protein in any recipe, it is important to understand if not treated properly, it can provide a bland and dry result. So keep in mind, flavor and time is of essence in this recipe.
Stuffed Cabbage Rolls coming out of my kitchen isn’t very often because I don’t always have the time. It doesn’t mean I don’t make them often, it just means I have different ways of enjoying them such as in a deconstructed version or in a skillet but those are recipes for another day. These Cabbage Rolls provide a moist center with the addition of the Mushrooms and the wet Milk Bread concept. In addition, some people like to keep the seasonings at a minimum, I like to add additional that compliment each other. Put both of these ideas together and the finished product is delicious and worth the little work. Enough of chit chatting, let’s get to cooking.
Turkey Stuffed Cabbage Rolls
Equipment
- Mixing Bowl
- Deep Pot
- Sauce Pot
- Skillet
- Baking Dish
- Cutting Board
- Knife
Ingredients
Protien
- 1 1/2-2 lbs Ground Turkey Choose a higher fat content for more moisture in finished product.
Produce
- 1 Green Pepper Diced
- 1 White Onion Diced
- 8 oz Baby Bella Mushrooms Diced
- 2 tbsp Garlic Minced
- 1 White Cabbage
- 1/4 cup Fresh Basil Chopped. May substitute for Dried.
- 1/4 cup Fresh Thyme Chopped. May substitute for Dried.
PantryCanned Goods
- 3 cans San Marzano Tomatoes 28 oz cans Peeled Whole Tomatoes.
- 6-8 oz Tomato Paste
- 1 cup White Rice Prepared and cooled down to room temperature. May substitute for your choice of Rice.
- 2 slices White Bread
- 1/2 cup Bread Crumbs
- 2 tbsp Brown Sugar
- 1 tsp Soy Sauce
Dairy
- 1/4 cup Milk Your choice.
- 1 Egg
Seasonings
- 2 tbsp Garlic Herb Seasoning No Salt.
- 2 tsp Onion Powder
- 2 tbsp Italian Seasoning No Salt
- 1 tsp Paprika
- 2 tbsp Seasoned Salt May adjust to your preference.
Oil
- Olive Oil
Instructions
Cabbage Leaves Preparation
- Using a sharp knife, cut out the tough stem part of Cabbage. Place Cabbage stem side down in deep pot and fill with water half way up side of Cabbage and bring to a low boil. As the leaves start to soften, gently remove them one by one and set them aside on a plate. This will take a few minutes depending on how large your Cabbage head is. Do not let it over cook, you just want it to soften just enough to separate and remove.
Ground Turkey Preparation
- Heat Skillet on medium/high giving it a drizzle of Olive Oil.
- Add diced Green Pepper, Onions, Mushrooms, 1 tablespoon minced Garlic and begin sautéing until vegetables soften. Remove from heat source and set aside to cool down.
- Whisk Egg and Milk in a small bowl. Break up the White Bread slices and place into bowl with Egg mixture and let it absorb liquid for a couple of minutes.
- Place Ground Turkey in mixing bowl. Add 1/2 of cooked vegetable mixture, wet bread mixture, Bread Crumbs, prepared Rice, Soy Sauce, 1 tablespoon each of Garlic Herb Seasoning, Italian Seasoning and Seasoned Salt, 1 teaspoon of Onion Powder and Paprika. Using you hands, mix ingredients together to incorporate and set aside to allow flavors to infuse together.
- FYI: At this point, I like to pan sear up a spoonful of mixture to be sure I have seasoned enough and has a good flavor. This gives you an opportunity to adjust where needed.
Marinara Sauce
- Place Tomatoes and liquid into a Bowl. Add remaining cooked vegetables, Tomato Paste, minced Garlic, Basil, Thyme, Brown Sugar, Garlic Herb Seasoning, Italian Seasoning, Onion Powder and Seasoned Salt. Using your hands, squish all the ingredients together to incorporate being sure to break down the tomatoes into smaller pieces.
- Heat a deep pan on medium/high. Add Marinara mixture into pan and bring to simmer stirring consistently for 20 minutes or until heated thoroughly and sauce thickens. Taste to adjust seasonings if needed.
Assembling Cabbage Rolls
- Preheat oven 350℉.
- Place a couple spoonfuls of prepared Marinara at the bottom of your baking dish.
- Place one Cabbage Leaf in front or you on counter or cutting board. Using your knife, cut off any excess stem that may still be attached.
- Using a spoon, place a heaping spoonful of mixture towards the bottom of leaf. Gently fold bottom leaf over mixture. Fold the sides in towards middle and continue folding meat pocket up until completely sealed.
- Place seam side down in baking dish.
- Continue the process until all the leaves are gone or mixture is finished and rolls are lined neatly side by side. May yield 12-18 rolls depending on size of Cabbage.
- Spoon some Marinara sauce over each roll being sure to reserve some to pour over prior to serving.
- Cover with foil and bake at 350℉ for 50-60 minutes or until tender and internal temperature is 165℉. Baking time will vary depending on your oven and how much you are making.
- FYI: Cabbage tends to have alot of water content and can produce excess liquid while baking. I do tend to drain out excess water midway so that it will not dilute the Marinara sauce while baking.
- Serve along side your favorite mashed potatoes spooning additional sauce over top or enjoy them on their own. Garnish with additional Basil and Thyme for presentation.
