Stuffed Ground Turkey Cabbage Rolls

 

About This Recipe

Servings 4 – 5 

This is adapted from a vintage Betty Crocker cookbook published in 1978. I love researching and testing recipes from old cookbooks. The recipe calls for ground beef or hamburger meat. I am using 97% lean ground turkey for my recipe. The cabbage leaves are prepared by separating the leaves from the cabbage head by removing the core and placing the cabbage in a large bowl of cold water. Let stand for about 10 minutes, then remove the leaves.

Ingredients

-1 medium head of cabbage that will yield about 12 leaves

-1 pound of 97% lead ground turkey

-1/2 cup uncooked instant rice 

-1 medium onion, chopped (about ½ cup)

-1/2 cup of fresh baby portabella mushrooms diced

-1/2 teaspoon of garlic powder

- 1 teaspoon of salt

-1/2 teaspoon of black pepper

-1 ½ cup jar (12 ounces) marinara sauce 

-1 teaspoon of fresh lemon juice

-1 tablespoon cornstarch

-1 tablespoon of chicken stock or broth

-2 tablespoons of fresh chopped parsley for garnish if desired

Equipment – 9” x 13” Baking Dish

Instructions

Step 1

Cover cabbage leaves with boiling water and let them stand until limp, about 10 minutes. Remove the leaves and drain.

Step 2

Mix ground turkey, rice, garlic powder, onions, mushrooms, salt, pepper, and ½ cup of marinara sauce in a large bowl. Place 1/3 cup of the mixture at the stem end of each cabbage leaf. Roll the leaf around the mixture, tucking in the sides.

Step 3

Mix the remaining cup of marinara sauce with sugar and lemon juice. Then, pour half of the sauce into the bottom of the baking dish, spreading it to cover the bottom. Place cabbage rolls seam-side down into the baking dish and pour the balance of the sauce over the cabbage rolls.

Step 4

Cover loosely with aluminum foil and bake in a preheated 350-degree oven for about 45 minutes.  Then remove cabbage rolls from the oven, drain the liquid from the baking dish, and add to a small saucepan.   Combine cornstarch and chicken stock in a saucepan—heat to boiling, stirring constantly for about one minute. Pour sauce over the rolls and garnish with fresh parsley.  

Quick and Easy 3 Bean Chili

Are you craving a classic soul-warming chili or a twist on a classic stew?  Then continue to check out CW's Cafe Today for "Fall Nights Soup, Chili, and Stew recipes.  A quick and easy 3 Bean Chili with lean ground turkey is up for grabs today.  Enjoy!

Servings: 8 Prep Time: 15 Cook Time: 15

 

 

Ingredients - Star of the Show : 2 lbs Lean Ground Turkey

                  From the Pantry                                                       From the Garden Pantry 

1 (15) oz can Cannellini Beans  (drained)	1/2 Red Bell Pepper (diced)
1 (15) oz can Dark Kidney Beans	1/2 Yellow Bell Pepper (diced)
1 (15) oz can Pink Beans  (drained)	1/2 Orange Bell Pepper (diced)
1 (14) oz can Dice Tomatoes (No Salt)	1/2 White onion (diced)
1 cup Marinara Sauce	5 Garlic cloves (diced)
1/2 Bloody Mary Spicy Mix	3 Green Chili Peppers (sliced thin
Spices from the Pantry	1/2 cup Fresh chopped Parsley
1/4 cup Chili seasoning
2 tbsp Ground Cumin
2 tbsp South-west seasoning (see note)
2 tbsp Corn Masa Flour
Salt and pepper to taste

Note :  You can make your own south-west seasoning with any spices you may have in your pantry.

Example of some blends: (dried) Mexico chilies, Ancho chilies, paprika, coriander, garlic, cayenne pepper, red pepper flakes, black pepper and oregano.  Put in a spice grinder and blend. 

Step 1

In a large pan or Dutch oven over medium - high heat, add 2 tablespoons of olive oil and brown ground turkey, then add onions, garlic and blend well.  Then add diced tomatoes, marinara sauce and bloody mary mix, bring to a simmer                (about 2 - 3 minutes).

Step 2

Now add Cannellini , kidney and pink beans.  Stir to combine, then add all your spices including the masa flour (used for thickening).  Salt and pepper to taste, then add bell peppers and chili peppers. Stir and simmer for about 5 - 8 minutes .  Then add chopped parsley cover and keep warm until ready to serve.

Step 3

To serve, spoon chili into bowls and top with sharp cheddar cheese, a dollop of sour cream and garnish with fresh parsley.  You can also serve corn bread or your favorite tortilla chips.

Cooking from the Pantry - Turkey Mac

Ingredients from the pantry together with fresh veggies and lean ground turkey makes this Turkey Mac simple dish and a nourishing family meal.
 

Servings: 6 Prep Time: 10 Cook Time: 20

 

Ingredients

                  From the Pantry                                                                 From the Refrigerator 

8 ounces Elbow Macaroni - cooked	1 1/2 pounds Ground Turkey
1 1/2 cups Marinara Sauce	1 cup cheddar jack shredded cheese
14 ounce can low sodium Diced Tomatoes	1/2 white onion diced
3 tbsp Olive Oil	4 garlic cloves, diced
2 tbsp Italian Seasoning	(4) Mini and 1/2 green bell pepper
1 tsp Red Pepper Flakes (optional)	1 cup white mushrooms sliced
Salt and pepper to taste	1/4 cup fresh parsley, chopped

 

Step 1

Cook elbow macaroni according to package instructions, drained and set aside.  In a large skillet over medium heat add olive oil, onions, garlic and ground turkey.  Cook until light brown, stirring to break up turkey.  ( 3 - 5 ) minutes.

Step 2

Add mushrooms, diced tomatoes, marinara sauce, Italian seasoning and let simmer ( 3 - 5 minutes). Then add bell peppers, salt and pepper to taste.  Add cooked macaroni, shredded cheese and combine all ingredients well.  Sprinkle chopped parsley toss and serve with fresh grated Reggiano Parmesan cheese.