Ingredients
- 1 cabbage
- 1 lb. 93% lean ground turkey
- 1 cup brown rice, cooked
- ⅓ cup onion, minced
- 2 Tbsp. minced fresh dill
- 1 egg
- 2 (14 oz.) cans low-sodium tomato sauce, divided
- ½ tsp. salt
- ½ tsp. pepper
- 1 (14 oz.) can diced or crushed no-salt-added tomatoes
- 2 Tbsp. lemon juice
- 2 Tbsp. brown sugar
- 2 Tbsp. tomato paste
- 1 Tbsp. paprika
- 3 cloves garlic, minced
- ¼ tsp. allspice
- ½ cup low-sodium chicken stock
Tip: Screenshot this list for easy reference while shopping
Instructions
- Cook cabbage in boiling water for just long enough to gently soften the leaves (4-5 minutes). Drain and cool.
- Mix together raw turkey, cooked rice, onion, dill, egg, ⅓ cup tomato sauce, salt, and pepper.
- Pull the large leaves off the cabbage. Shave the stalks at the bottom of each leaf carefully with a sharp knife in order to improve the foldability of the leaves. Reserve and chop cabbage core and stems.
- Place ¼ cup of filling each on eight leaves and tuck into a tidy roll. If you have more filling than leaves, form the remaining filling into 1″ meatballs.
- Combine remaining tomato sauce and remaining ingredients, except for stock, in a saucepan and bring to a simmer.
- In a pot large enough to hold all ingredients, place the reserved chopped cabbage and chicken stock on the bottom. Layer rolls and tomato sauce, being sure to end with sauce.
- Bring mixture to a boil then reduce to a simmer. Simmer until leaves are tender and meat is thoroughly cooked (2.5 hours). Serve rolls hot, topped with sauce.