"This is my version of cabbage rolls using ground turkey instead of ground beef. This dish freezes well, so you can have half for dinner and freeze the other half for another time. Mashed potatoes make a good side dish." — DHANO923
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uncooked long grain white rice
large cabbage leaves
1 (8 ounce) can
ground black pepper
2/3 (6 ounce) can
baby carrots, sliced lengthwise
I'm giving 4 stars due to the amount of changes made. I sauted 3 cloves of garlic with the onion, turkey. Then I substituted 4 ounces of the tomato sauce with hot salsa to the meat mixture. Gave it some great flavour. No one had mentioned how to easily get the cabbage leaves off. I recomend cutting off the end of the cabbage head and blanching it in boiling water. The leaves will soften and can be peeled off and rolled much easier. This is also an important step if you want nice tender cabbage in the finished product.
I did not care for this recipe. I will not make these again.
This recipe yielded about 24 cabbage rolls. I found it helpful to soak the cabbage head in hot water for a few minutes to soften the leaves before trying to remove them, otherwise they ripped apart too easily. My only complaint is that I ended up with a very watery sauce after I removed the rolls from the oven--I think water comes out of the cabbage leaves during cooking. Next time I would omit water from the sauce and see if that helps.
Great flavor, my husband and I loved this dish. I had a cabbage head cut up in my refridgerator so I put a layer of pieces on the bottom and a layer over the top of the meat mixture. I used ground beef instead of the turkey but otherwise followed all other ingredients.
I LOVED this recipe,the cabbage, the filling, the sauce - everything!!! I will make this again! My mother-in-law came over and I gave her a taste. She said she would eat half a roll, but ate the whole thing instead, and now she wants the recipe!! Complete success!! I thought this recipe was a wonderful way to use leftover rice that I had already cooked. I used 2 cups of cooked brown rice in the filling, along with the other ingredients as listed, adding some garlic and parsley as well. In the sauce, I took the advice of another reviewer and used all tomato sauce (because I didn't have tomato paste), instead of tomato paste and water mixed with tomato sauce. I was out of lemon juice, so I substituted raw apple cider vinegar for that and added a bit more brown sugar to help the flavor.
My whole family liked the filling and the sauce, but only part of them were excited about the cabbage "wrap". So, if you like cabbage, you will LOVE this recipe!!
YUMMERS! This was just what I was looking for...great flavor. I did however prepare my rolls the night before, refrigerated them over night and cooked them in my crock pot on low for 7 hours while I was at work the next day. I only added enough tomato sauce/water combo to cover the rolls. I didn't mind the thin sauce once tasting how great the roll was with it! Thanks!
I just made these rolls last night for dinner and they were DELICIOUS!!! I have been making cabbage rolls for a long time and these knocked my old recipe out of the park! Plus they were a lot healthier with the ground turkey and my family never knew the difference, which was quite obvious since we have no leftovers! Bravo!
Great recipe. Husband is really picky and he loved it! I didn't have any tomato paste for the sauce that is poured over the rolls, so I just substituted a 14.5 oz can of tomato sauce (no water!) instead. Came out absolutely delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Cabbage Rolls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 245
** Calories from Fat: 82
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