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Ground Turkey Stuffed Cabbage
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Reviews
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By:
Maurice Snyder
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Ground Turkey Stuffed Cabbage Recipe stuffs cabbage leaves with ground turkey, bread crumbs, parsley, onion, sage leaves and eggs then places in casserole dish with tomato sauce and white wine and bakes to tasty deliciousness.
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INGREDIENTS
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1 large head of green cabbage
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1 1/2 pounds ground turkey
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1/2 cup fresh bread crumbs, plus 1/2 cup, toasted
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2 bunches Italian parsley, finely chopped to yield 1/2 cup
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1/2 medium red onion, finely chopped
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10 sage leaves, finely chopped
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1 teaspoon salt
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2 teaspoons freshly ground black pepper
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3 eggs
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2 cups basic tomato sauce (search recipes)
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1/2 cup dry white wine
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1 bunch mint leaves, finely chopped
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DIRECTIONS
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1:
Preheat the oven to 375°F. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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2:
Remove whole leaves from the cabbage to yield 14 large leaves and plunge into the boiling water. Cook until soft enough to fold, about 4 to 5 minutes. Drain and rinse with cool water and lay out on clean kitchen towels to continue cooling.
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3:
Meanwhile, in a large mixing bowl, place the ground turkey, 1/2 cup bread crumbs, 1/2 cup parsley, red onion, sage, salt and pepper and eggs and mix well with hands. Lay out the cabbage leaves on a cutting board and place a medium-sized handful of the turkey mixture in the lower center of each leaf. Fold the lateral sides inward and roll from the base to form a closed pocket out of each stuffed leaf.
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4:
In an ovenproof casserole large enough to hold all the cabbage rolls, place half the tomato sauce and all the wine. Lay the cabbage rolls atop the sauce. Spoon the remaining sauce over and bake 1 hour. Remove and sprinkle with the remaining 1/2-cup bread crumbs, 1/4 cup parsley and chopped mint. Serve immediately.
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