Aleas Cabbage Rolls With Turkey And Brown Rice Recipes

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ALEA'S CABBAGE ROLLS WITH TURKEY AND BROWN RICE



Alea's Cabbage Rolls With Turkey and Brown Rice image

Alea says, "There are probably a few of you who are wondering how I get my children to eat their dinner wrapped in a leaf. Well, my oldest child is a Lord of the Rings junkie, and what the oldest kids are interested in has a tendency to trickle down to the younger children...so my children pretend that food wrapped in leaves is made by elves. I am happy to listen to all of their LOTR quotes for the umpteenth time, while they enjoy stuffed cabbage for dinner. I forgot to make my rice in advance, so instead of waiting 45 minutes for it to cook, I prepared the rice in a pressure cooker. It only takes 7 minutes to cook white rice in a pressure cooker and brown rice cooks in just 18 minutes. While the rice was cooking, I was able to prep all of the other ingredients." Found on www.5dollardinners.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 large head of cabbage, cored
1 tablespoon olive oil
1 medium onion, diced
4 garlic cloves, minced
2 large carrots, finely shredded
2 celery ribs, diced
1 (14 1/2 ounce) can diced tomatoes (don't drain)
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 1/4 lbs lean ground turkey
1 cup cooked long-grain brown rice
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon salt
1 egg, lightly beaten

Steps:

  • Heat olive oil in a large skillet. Add onions, garlic, carrots, and celery. Saute until the onions are soft, approximately 5-7 minutes.
  • Place a large pot of water on to boil.
  • Leave half of the vegetable mixture in the pan and transfer the other half to a large bowl.
  • Add the diced tomatoes, sugar and vinegar to the skillet. Simmer on low for 10 minutes.
  • Add the ground turkey, rice, pepper, salt, and egg to the bowl, mix well.
  • Remove enough leaves to make 16 cabbage rolls. Cut the denser ribbing from the bottom of the leaves. If you don't have enough large leaves you can use two smaller leaves. Place 3-4 cabbage leaves in the pot of boiling water for 1-2 minutes to soften them. Remove with tongs, place the leaves in a bowl of cold water to cool. Then move the leaves to a paper towel or colander to dry. Repeat the process for the rest of the leaves.
  • Place a portion of the meat mixture in the center of a leaf.
  • Roll up bottom, then fold over one side, then fold the top down, then roll to close. Place in a greased baking dish with the seam-side down. Repeat until all of the cabbage rolls have been made.
  • Spoon the tomato mixture over the cabbage rolls.
  • Cover with foil and bake at 375°F for 45 minutes. Remove foil and bake for 10 minutes.
  • I serve cabbage rolls with rice and use the leftover cabbage to make Sautéed Cabbage and Carrots.

Nutrition Facts : Calories 252.9, Fat 10.8, SaturatedFat 2.6, Cholesterol 96.2, Sodium 198.1, Carbohydrate 17.8, Fiber 2.8, Sugar 6.4, Protein 21.8

TURKEY CABBAGE ROLLS



Turkey Cabbage Rolls image

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.

Provided by DHANO923

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 1h45m

Yield 8

Number Of Ingredients 17

1 cup water
½ cup uncooked long grain white rice
16 large cabbage leaves
2 tablespoons olive oil
1 pound ground turkey
⅓ cup chopped onion
1 egg, beaten
1 (8 ounce) can tomato sauce
½ teaspoon salt
½ teaspoon ground black pepper
1 (8 ounce) can tomato sauce
⅔ (6 ounce) can tomato paste
1 cup water
3 tablespoons brown sugar
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
2 cups baby carrots, sliced lengthwise

Steps:

  • In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish.
  • Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
  • Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
  • In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
  • Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
  • Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.

Nutrition Facts : Calories 245 calories, Carbohydrate 28.1 g, Cholesterol 68 mg, Fat 9.1 g, Fiber 4.3 g, Protein 14.1 g, SaturatedFat 2 g, Sodium 659.9 mg, Sugar 13.1 g

CABBAGE ROLLS WITH BROWN RICE



Cabbage Rolls With Brown Rice image

Make and share this Cabbage Rolls With Brown Rice recipe from Food.com.

Provided by Dancer

Categories     One Dish Meal

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups brown rice
1 head cabbage
1 tablespoon corn oil margarine
1 cup chopped carrot
1 cup chopped onion
2 cups vegetable broth
1 tablespoon lemon juice
1/2 teaspoon salt (optional)
pepper
cumin
celery seed
6 ounces part-skim mozzarella cheese, shredded
28 ounces tomatoes, coarsely chopped
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Cook brown rice and set aside.
  • Remove core from cabbage, leaving head intact.
  • Place cabbage into a large pot and cover with boiling water.
  • Cover pot partially and cook over medium heat 10 minutes; drain.
  • Remove 16 to 20 outer leaves and set aside.
  • Melt margarine in a large skillet over low heat; sauté carrots and onion 5 minutes.
  • Stir in rice, 1/2 cup broth, lemon juice, salt, pepper, cumin, and celery seed.
  • Cover and simmer 15 minutes.
  • Remove from heat and allow to cool slightly.
  • Stir in cheese.
  • Trim thick center vein from each cabbage leaf.
  • Place 3 to 4 tablespoons filling in center, roll to enclose filling completely.
  • Secure with toothpicks.
  • Arrange cabbage rolls seam-side down in a 13-by-9-inch baking dish.
  • Pour tomatoes with juice and remaining 1 1/2 cups broth over cabbage rolls.
  • Cover and bake 1 hour in preheated 375-degree oven.
  • Uncover and bake 30 minutes longer, basting frequently.
  • Place cabbage rolls on a serving platter.
  • Pour pan juices into a small saucepan and bring to a boil over medium heat.
  • In a small bowl, blend cornstarch with 2 tablespoons cold water.
  • Stir into boiling liquid and cook until thickened, stirring constantly.
  • Serve over cabbage rolls.

Nutrition Facts : Calories 262.4, Fat 6.2, SaturatedFat 2.7, Cholesterol 13.6, Sodium 186.4, Carbohydrate 43, Fiber 5.7, Sugar 8.8, Protein 10.8

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