Tuesday, January 26, 2010

Cabbage Rolls

Funny, when I started this blog I wanted to post mostly quilting things, but life gets in the way all the time. So tonight, I feel like posting the recipe I fixed for dinner tonight. Packed with nutrition and definately delicious, the effort to put these together is well worth it. I spent about 50 minutes getting it into the crock pot, but then it was ready when we got home from basketball practice tonight. Yay!
Big D kinda groaned when he heard "cabbage rolls for dinner", but then he told me they were delicious when he was eating them. Even Little D (Mr. Picky) ate his plateful of dinner! Yay again!
Sorry that I didn't think to take any pics as I was cooking, because this is really good looking comfort food.

Stuffed Cabbage

1 small head of cabbage
1.3 lb ground turkey (1 to 1 ½ pounds will work, I prefer white turkey)
½ pkg (10 oz) frozen chopped spinach, thawed
½ small onion, finely chopped
½ cup oatmeal
1 egg
2 tblsp olive oil
1 clove garlic, minced
1 tsp seasoning salt


½ small onion, finely chopped
½ cup chopped bell pepper (any color)
½ cup chopped celery
½ cup chopped carrot
2 tblsp olive oil
1 clove garlic, minced
1 can diced tomatoes
½ cup water (as necessary)
1 tsp sugar
½ tsp salt
Dash pepper

Core cabbage and carefully remove eight whole outer leaves. In large skillet add about 1” of water and bring to a boil. Simmer leaves for about 5 minutes or until pliable enough to roll without tearing. Drain and run cold water over them. Carefully cut out thick vein if desired.

Thaw frozen spinach and squeeze in a towel to remove excess liquid. (May chop spinach further at this point if it seems stringy. Smaller pieces mix better with the turkey.)

Mix ground turkey with spinach, onion, oatmeal, egg, olive oil, garlic and seasoning salt. Incorporate ingredients, but do not over mix. Set aside.

In large skillet or sauté pan, heat olive oil over medium heat, add onion, bell pepper, celery, carrot and sauté for 5 minutes. Add garlic and sauté 2 minutes more. Add tomatoes, water, sugar, salt and pepper. Simmer 5 minutes. If using crock pot, put 1 cup of sauce in bottom of crock.

Place a handful of turkey (1/3 to 1/2 cup) in the center of a cabbage leaf, fold in sides and roll. Place seam side down in crock pot or into sauce in skillet. In crock pot, pour remaining sauce over cabbage rolls. Cook on high for 3-4 hours or low for 6 hours. In skillet, spoon sauce over cabbage rolls, cover and simmer 1-2 hours, as desired. (Add the 1/2 cup of water as needed to keep sauce bubbling in the pan or crockpot.)

Notes: Remaining cabbage can be chopped into chunks and placed into tomato sauce with cabbage rolls, if desired or used for salads.

Leftover sauce, cabbage and even the rolls themselves (cut up) can be made into a soup by adding chicken broth and other leftovers such as green beans, zucchini, pasta or whatever is on hand.

I served it with corn bread and green salad.