Cabbage With Turkey Sausage Recipes

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TURKEY SAUSAGE CABBAGE ROLLS



Turkey Sausage Cabbage Rolls image

I practically grew up in my Polish grandmother's kitchen, watching Babci cook and listening to her stories. I made her cabbage roll recipe healthier with whole grains and turkey, but kept the same rich flavors I remember. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h50m

Yield 12 servings.

Number Of Ingredients 12

12 large plus 6 medium cabbage leaves
2 packets (3 ounces each) instant multigrain rice mix
1 medium onion, finely chopped
1/2 cup finely chopped sweet red pepper
1/4 cup minced fresh parsley
3 teaspoons Italian seasoning
1-1/4 teaspoons salt
1 teaspoon garlic powder
1 teaspoon pepper
1-1/2 pounds lean ground turkey
3 Italian turkey sausage links (about 4 ounces each), casings removed
1 bottle (46 ounces) V8 juice

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°).

Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 681mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

JULIA CHILD CABBAGE STUFFED WITH LEFTOVER TURKEY AND SAUSAGE



Julia Child Cabbage Stuffed With Leftover Turkey and Sausage image

This layered extravaganza is deliciously slow-cooked, and is a wonderful way to use your leftover turkey from the holidays! Makes a good after-Thanksgiving or New Year's Eve/Day dinner party dish. Original recipe was from "Julia Child's Kitchen." Although the preparation sounds a bit complicated, all the steps are well laid out and it's not difficult to prepare. Guaranteed to impress! Recipe posted by request.

Provided by Julesong

Categories     Pork

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 17

2 1/2 lbs cabbage
6 ounces lean salt pork, rind removed,cut into 12 slices about 1/4 inch thick
2 cups finely minced onions
1 thinly sliced carrot
1 thinly sliced onion
4 cups ground leftover cooked turkey
1 1/2 cups sausage meat
2 eggs
2 cloves garlic, pressed
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 teaspoon thyme
1/4 teaspoon allspice
2 -3 cups beef stock, divided
2 cups crushed tomatoes
1 tablespoon butter, divided
2 tablespoons olive oil, divided

Steps:

  • Special equipment: oven-safe large 2 1/2 or 3 quart round-bottomed bowl.
  • Two days prior to making the dish: remove the core from the cabbage, wrap the head tightly in plastic, and place it in the freezer; the day you're going to make the dish thaw the frozen head in hot water and the leaves will easily peel off.
  • Preheat oven to 400 degrees F.
  • In a pot, boil some water; blanch the slices of salt pork by immersing them in the boiling water for 2 to 3 minutes, then rinse them in cold water to halt the cooking and pat them dry.
  • In a skillet over medium heat, heat 1 tablespoon of butter with 1 tablespoon of olive oil and sauté the minced onions until tender, about 7 minutes.
  • Take 3/4 of the cooked onions and set aside for stuffing; take the remaining cooked onions and set them aside for the sauce.
  • Using 1 tablespoon of olive oil, in a small pan over medium heat lightly brown the carrot and thinly sliced onion, about 5 minutes.
  • In a mixing bowl, combine the ground cooked turkey, sausage, eggs, cloves, salt, pepper, thyme, allspice, and the cooked onions reserved for the stuffing, and mix well; add 5 tablespoons (or more, to moisten enough so that the stuffing will adhere to cabbage leaves- see steps below) of the stock and mix.
  • Take the large oven-safe round-bottomed bowl and line the bottom of it with half of the blanched salt pork strips, then lay half of the sliced carrots and onions on top.
  • Take the peeled cabbage leaves and select the largest and best to line the bottom (covering the pork, carrots, and onion) and sides of the bowl- place the leaves with the ends down and the stem-side up.
  • Spread a layer of the stuffing mixture, about 1/2-inch thick, on the bottom and sides of the bowl (which are now covered with the cabbage leaves), then press some smaller cabbage leaves on top of the stuffing.
  • Repeat the process until the bowl is filled to within 1/2-inch of the top, occasionally slipping a large green leaf down the sides of the bowl, if necessary, to be sure that no gaps appear between the leaves.
  • Cover with a final layer of cabbage leaves and the remaining pork and carrot/onion mixture, then pour in enough beef stock to come within 1 inch of the bowl rim.
  • Place the bowl on a pan (to catch drippings) and place in the lower-middle section of the preheated oven; cook for 30 minutes- the cabbage should simmer.
  • Reduce oven temperature to 350 degrees F and continue to bake for 1 1/2 to 2 hours; it is done when you place a thermometer into the thickest part of the bowl and the temperature reads 165 degrees F.
  • Check it occasionally as it bakes- you want to keep the cabbage at a slow simmer, and you might need to add additional stock if too much evaporates.
  • When the cabbage is almost done and there's only about 15 minutes left for it to bake, prepare the sauce: over medium heat in a saucepan, stir together the tomato and the remaining cooked minced onion, and simmer for 10 minutes.
  • Remove the cabbage from the oven, remove the pork, carrot, and onion from the top layer, and drain off 1 cup of the liquid from the bowl; add the liquid to the tomato mixture and simmer an additional 5 minutes.
  • Place a warm serving dish upside-down over the bowl and, while holding the dish in place, carefully un-mold the cabbage by turning bowl and dish over.
  • Remove the pork, carrot, and onion mixture from where it was on the bottom of the bowl (which is now the top of the mold).
  • In a saute pan, brown the pork strips.
  • To serve, pour the tomato sauce around the base of the molded cabbage and garnish with the browned pork strips.

EASY CABBAGE AND TURKEY SAUSAGE



Easy Cabbage and Turkey Sausage image

Cut into dinner prep time with our Easy Cabbage and Turkey Sausage. In only 25 minutes, this cabbage and turkey sausage dish can be yours to slice into!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 cups shredded cabbage
1 cup slivered sweet onions
1/2 cup shredded carrots (about 2 carrots)
1 Tbsp. brown sugar
3 Tbsp. HEINZ Apple Cider Vinegar
1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Turkey Sausage, cut into 4 pieces
4 hot dog buns, toasted

Steps:

  • Heat oven to 400ºF.
  • Combine cabbage, onions and carrots in medium bowl.
  • Mix sugar, vinegar and mustard until blended. Add to cabbage mixture; mix lightly. Spoon onto centers of 4 large sheets heavy-duty foil sprayed with cooking spray.
  • Cut each sausage piece lengthwise in half; place over cabbage mixture. Fold foil to make 4 packets; place on baking sheet.
  • Bake 10 min. or until cabbage is crisp-tender. Cut slits in foil to release steam before carefully opening packets.
  • Fill buns with sausage and cabbage mixture just before serving.

Nutrition Facts : Calories 230, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g

ROAST TURKEY WITH SAUSAGE-CABBAGE STUFFING



Roast Turkey with Sausage-Cabbage Stuffing image

This turkey and trimmings recipe is a staple in my family. No one guesses that there's cabbage in the stuffing! - Alma Winberry, Great Falls, Montana

Provided by Taste of Home

Categories     Dinner

Time 3h30m

Yield 16 servings (about 8 cups stuffing).

Number Of Ingredients 18

1/3 cup unsalted butter, softened
3 tablespoons minced fresh thyme
1 teaspoon salt
1/4 teaspoon pepper
1 turkey (12 to 14 pounds)
STUFFING:
1 pound bulk Italian sausage
3 cups chopped cabbage
1 large carrot, shredded
1 celery rib, chopped
1 small onion, chopped
2 tablespoons half-and-half cream
3/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups seasoned stuffing cubes
1 egg, lightly beaten
2/3 to 3/4 cup chicken broth

Steps:

  • In a small bowl, mix the butter, thyme, salt and pepper. Place turkey on a rack in a shallow roasting pan, breast side up. With fingers, carefully loosen skin from the turkey breast; rub half of the butter mixture under the skin. Rub remaining butter mixture over turkey. Tuck wings under turkey; tie drumsticks together. , Bake at 325° for 3 to 3-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Baste occasionally with pan drippings., For stuffing, in a Dutch oven, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon., Add the cabbage, carrot, celery and onion to reserved drippings; cook and stir over medium heat until tender. Stir in cream, poultry seasoning, salt and pepper., Add the stuffing cubes, egg and sausage; toss to combine. Stir in enough broth to reach desired moistness; transfer to a greased 11x7-in. baking dish. Bake, covered, for 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned., Remove turkey from oven; cover loosely with foil and let stand for 20 minutes before carving. Serve with stuffing.

Nutrition Facts : Calories 550 calories, Fat 29g fat (10g saturated fat), Cholesterol 222mg cholesterol, Sodium 674mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 59g protein.

TURKEY SAUSAGE WITH CABBAGE AND BARLEY



Turkey Sausage With Cabbage and Barley image

A healthy low GI version of the wonderful and very Polish, sausage and cabbage dinner. Be sure to use good turkey sausages.

Provided by kelly in TO

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 lb turkey sausage or 1 lb chicken sausage, cut into 1/2 inch rounds
6 cups shredded cabbage
1 onion, sliced
1 garlic clove, minced
1/2 teaspoon caraway seed
2 cups low-sodium low-fat chicken broth
1 tablespoon cider vinegar
1 tablespoon whole grain mustard
3/4 cup barley

Steps:

  • In deep non stick frying pan, heat oil over medium high heat. Add sausage and brown on all sides, about 5 minutes. Add cabbage, onion, garlic, and caraway seeds; cook, stirring, until cabbage has wilted slightly, about 3 minutes.
  • In bowl, whisk together stock, vinegar and mustard. Add to frying pan along with barley; stir. Bring to simmer; cover and cook, stirring occasionally and adding more water if too dry, for 40 minutes or until barley is tender.

Nutrition Facts : Calories 457.7, Fat 24.8, SaturatedFat 5, Cholesterol 179.2, Sodium 722.3, Carbohydrate 36.4, Fiber 9.3, Sugar 4.9, Protein 23.5

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