Stuffed Cabbage Recipe

:: I’m sure I’m not the only one with a favorite memory of their mom or grandma’s stuffed cabbage rolls recipe – what do you remember from your childhood? ::

  { Preparation & Cooking Time : 20 Min }
         Difficulty : Easy
        Meal Type : Non-Veg
              Serves : 2-4
            Cuisines : USA,CANADIAN,

   Ingredients 

 • 1 large green cabbage
 • 2 red onion, diced
 • 6 tablespoons butter
 • 5 cloves garlic, sliced
 • 2 stalks celery, sliced
 • 1 tablespoon dried parsley
 • 1 egg, beaten
 • 3 teaspoons salt
 • 2 teaspoon freshly ground black pepper
 • 2 cups cooked long-grain brown rice
 • 1 1/2 pounds ground turkey
 • 2 cups turkey or chicken stock
 • 1 28-ounce can tomato puree
 • Sour cream or plain yogurt for topping

     Preparation Method

1. First Bring four cups of water to boil in a stockpot and make sure there is enough water
  to cover the cabbage. Turn the heat down to low, toss in the cabbage and simmer for 10
  minutes.

2. Now take the cabbage out of the water and set aside until it cools enough to pick it up,
  reserving 1 cup of cabbage water. Be sure to set it on a place, as it will drain water
  everywhere. Remove 20 leaves from the cabbage – make sure to grab leaves that have
  not split – and allow them to cool on paper towels. If the inner part of the cabbage isn’t
  soft enough to roll, boil it for another few minutes after you’ve removed the outside
  leaves.

3. Melt butter in a small skillet over medium heat, and saute onion until it is soft. 
  Toss in garlic and celery, saute for another minute. 

4. Now combine the following into a large mixing bowl: onions, garlic, celery, parsley,
  egg, salt and pepper. Mix well and add in cooked rice and ground turkey, using your
  hands to make sure everything is mixed well.

5. In another bowl, combine reserved cabbage water, stock and tomato puree. Set aside.

6. Have the stock pot washed and ready so that you can start rolling your cabbage leaves.
  In the center of each cooked leaf, place 1/4 cup of filling. Tuck in the sides of the leaf
  and then starting with the stem end, roll the leaf tightly so that there are no spaces
  where filling can escape. Place cabbage rolls in the stock pot, stacking them neatly in
  layers.

7. Now Cover stuffed cabbage rolls with tomato sauce and bring the whole thing to a boil.
  Cover tightly and simmer cabbage rolls over low heat for one hour. Remove cabbage
  rolls to a plate and cover with foil. Turn up the heat to medium and simmer tomato
  sauce until it is reduced by half. Season with salt and pepper to taste, pour over plated
  rolls. Top with sour cream or plain yogurt.
   
      ENJOY