Are you ready to indulge in a dish that’s both hearty and healthy? Say hello to "Skinny Stuffed Cabbage Rolls"—a delightful Eastern European classic that’s packed with flavor and nutrition! Imagine tender cabbage leaves wrapped around a savory filling of ground turkey and rice, all smothered in rich tomato sauce. Perfect for a family dinner or meal prep, these rolls are not just delicious; they’re also a guilt-free option that won’t derail your healthy eating goals. Dive into this recipe and discover how easy it is to create a comforting meal that everyone will love!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Eastern European
Serves: 6 servings
Ingredients
- 1 large head of cabbage
- 1 pound ground turkey
- 1 cup cooked rice
- 1 onion, finely chopped
- 1 can tomato sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Begin by preparing the cabbage. Carefully remove the core from the large head of cabbage. Bring a large pot of water to a boil and gently place the cabbage in the boiling water. Blanch the cabbage for about 5 minutes, or until the outer leaves are tender and pliable. Remove the cabbage from the pot and let it cool slightly.
- Once the cabbage is cool enough to handle, carefully peel off about 12 large leaves. Set the leaves aside on a clean surface. You may need to return the cabbage to the boiling water to soften any remaining leaves if they are not easily removed.
- In a large mixing bowl, combine the ground turkey, cooked rice, finely chopped onion, dried thyme, salt, and pepper. Mix the ingredients thoroughly until well combined.
- Preheat your oven to 350°F (175°C). While the oven is heating, prepare a baking dish by spreading a thin layer of tomato sauce on the bottom to prevent sticking.
- Take one cabbage leaf at a time and place about 2-3 tablespoons of the turkey mixture at the base of the leaf. Fold the sides of the leaf over the filling and then roll it up from the base to the tip, securing the filling inside. Repeat this process with the remaining leaves and filling.
- Once all the rolls are prepared, place them seam-side down in the prepared baking dish. Pour the remaining tomato sauce over the cabbage rolls, ensuring they are well covered. This will help keep them moist while baking.
- Cover the baking dish with aluminum foil to retain moisture during cooking. Place the dish in the preheated oven and bake for 50 minutes, or until the turkey is cooked through and the cabbage is tender.
- After baking, remove the foil and let the rolls cool for a few minutes before serving. This dish can be enjoyed hot, and leftovers can be stored in the refrigerator for a few days. Serve with additional tomato sauce if desired.
Tips
- Choose the Right Cabbage: Look for a large, fresh head of cabbage with tight leaves. Savoy cabbage is also a great option for its tender texture and flavor.
- Blanching Technique: When blanching the cabbage, make sure to keep an eye on the leaves. You want them pliable but not overcooked. If some leaves are still too firm, return the cabbage to the boiling water for a minute or two.
- Flavor Boost: Feel free to add additional spices or herbs to the turkey mixture, such as garlic powder, paprika, or fresh parsley, to enhance the flavor profile.
- Make Ahead: These cabbage rolls can be prepared in advance. Assemble them and store in the refrigerator for up to a day before baking. Just add a few extra minutes to the cooking time if baking straight from the fridge.
- Serving Suggestions: For a complete meal, serve the rolls with a side of crusty bread or a fresh garden salad. A dollop of sour cream or Greek yogurt on top adds a nice creamy touch!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 22g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 70mg
