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Stuffed Cabbage Rolls

This recipe is a true MVP when it comes to weekly meal prep thanks to budget-friendly ingredients and large portion sizes. We used lean ground turkey as the foundation for the filling, and gave it a flavor boost with some bacon. Add some garlic bread and red wine alongside these rolls for the perfect no-stress date night meal.

Stuffed Cabbage Rolls

  • Servings: 5
  • Difficulty: 5 hours
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Ingredients

  • 1 large head green cabbage 
  • 1 lb ground turkey, any fat percentage works
  • 6 slices bacon, chopped
  • ½ cup uncooked white rice
  • ½ yellow onion, chopped
  • 2 cloves garlic, grated
  • 1 egg
  • 1 (15.5 oz) can fire roasted diced tomatoes
  • 3 cups marinara sauce
  • 2 ½ oz shredded parmesan cheese
  • 2 tsp red pepper flakes

Directions

1) Fill a large pot with 6 quarts of water and bring to a boil. Remove cabbage core and place entire head of cabbage in water. Blanch cabbage 3-4 minutes. Remove cabbage from water, remove 3-4 leaves, laying leaves on a towel to drain. Repeat blanching process until 10 leaves are removed.

2) In a large bowl, mix together turkey, bacon, rice, onion, garlic, egg, tomatoes, ½ teaspoon salt, and ½ teaspoon fresh ground pepper. 

3) On a clean surface, lay out one cabbage leaf with ridge of spine facing down and bottom of leaf closest to counter edge. Scoop ½ cup meat mixture from bowl and place in cabbage, shaping into 3 inch log.

Fold in cabbage sides and roll up to top of leaf.

Repeat with remaining portions.

Divide rolls, seam side down, between two Suvie pans. 

4) Add 1 cup marinara to each Suvie pan and spread over rolls. Load pans into upper cooking zones.

5) Fill reservoir, enter cook settings and cook now or schedule. 

My Cook > Slow Cook Settings

High, 3 hours

Starch: 0 minutes

6) After cook, remove pans from Suvie.

7) To serve, add two rolls to each plate and divide leftover 1 cup sauce between plates. Garnish with parmesan.

Alternative Cooking Instructions:

  • Preheat oven to 350°F.
  • Fill a large pot with 6 quarts of water and bring to a boil. Remove cabbage core and place entire head of cabbage in water. Blanch cabbage 3-4 minutes. Remove cabbage from water, remove 3-4 leaves, laying leaves on a towel to drain. Repeat blanching process until 10 leaves are removed.
  • In a large bowl, mix together turkey, bacon, rice, onion, garlic, egg, tomatoes, ½ teaspoon salt, and ½ teaspoon fresh ground pepper.
  • On a clean surface, lay out one cabbage leaf with ridge of spine facing down and bottom of leaf closest to counter edge. Scoop ½ cup meat mixture from bowl and place in cabbage, shaping into 3 inch log. Fold in sides and roll up to top of leaf. Repeat until meat mixture is gone, 10 times total. Place rolls seam side down in 9 x 13 inch baking dish.  
  • Add 2 cup marinara to pan and spread over rolls. Bake for 1 hour 30 minutes or until internal temperature reaches 160°F.
  • To serve, add two rolls to each plate and divide leftover 1 cup sauce between plates. Garnish with parmesan.

Nutrition

Nutritional Information per serving (5 servings per recipe): Calories 492, Total Fat 25g, Total Carbohydrates 37g, Total Sodium 1217mg, Total Protein 32g

CategoriesDinner Turkey
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