Aleas Cabbage Rolls With Turkey And Brown Rice Recipes

EASY BAKED STUFFED CABBAGE ROLLS

Steps:

• Peel the cabbage leaves off, but leave 1/4 of the cabbage.
• Rinse the cabbage leaves under cool water, then place them into a large pot.
• Pour the chicken broth into the pot , and boil the cabbage over high heat until tender.
• Chop the remaining cabbage and rinse it under cool water.
• Drizzle 2 tbsp of vegetable oil into a large pan, then place the pan over medium heat.
• Once the oil is hot, toss in the sweet peppers, onions, and chopped cabbage.
• Cook until translucent then add in the rice, cook for 2 more minutes, then turn off the heat, and let cool down.
• Place the ground turkey into a large mixing bowl, then add in the veggies, and rice.
• Mix until well combined.
• Remove the tender cabbage leaves from the pot, then place the meat mixture in the middle of each cabbage leaf, and roll.
• Pour some of the vegetable marinara sauce in a 9x13 bake dish, then add in the cabbage rolls.
• Pour the remaining marinara sauce over the cabbage rolls.
• Cover the bake dish with aluminum foil, then bake the rolls on 350 F for about 25-30 minutes.
• Serve and enjoy!

ALEA'S CABBAGE ROLLS WITH TURKEY AND BROWN RICE

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.

TURKEY SAUSAGE CABBAGE ROLLS

Steps:

• In batches, cook cabbage leaves in boiling water until crisp-tender, about 5 minutes. Drain; cool slightly., In a large bowl, combine rice mix, onion, red pepper, parsley and seasonings. Add turkey and sausage; mix lightly but thoroughly. , Line bottom of a 6-qt. slow cooker with medium cabbage leaves, overlapping as needed. Trim thick veins from bottom of large cabbage leaves, making V-shaped cuts. Top each with about 1/2 cup filling. Pull cut edges together to overlap, then fold over filling; fold in sides and roll up. Layer in slow cooker, seam side down. Pour vegetable juice over top., Cook, covered, on low until cabbage is tender, 7-9 hours (a thermometer inserted in filling should read at least 165°).

TURKEY CABBAGE ROLLS

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.

RED CABBAGE SALAD WITH APPLES, RAISINS & HONEY DRESSING

Steps:

• In a Dutch oven, place cabbage, apple juice, and salt. Simmer mixture for 15 minutes. Add the apples and raisins and continue simmering until cabbage and apples are tender and most of the liquid is absorbed.
• Stir together the vinegar, honey and oil until blended. Pour dressing over the cabbage and simmer mixture for 2 minutes or until heated through. Refrigerate until serving time. Serve warm or cold.