How to Make Easy Turkey Cabbage Rolls

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Cook the rice in water according to the package directions until fully cooked. Move it to a large bowl and let it cool to room temperature.
2. Cook the cabbage by either method: microwave it wrapped tightly in two layers of plastic wrap for 10 minutes (8 minutes if small), then rest it at room temperature for 20 minutes; or boil the whole cabbage in a large pot, cutting out the hard core first, and lift off the leaves with tongs as they soften, about 30 seconds to 1 minute per layer, draining them on paper towels.
3. In a large pan over medium heat, melt the butter (or heat the oil), then sauté the diced onion and grated carrots for about 10 minutes, stirring now and then, until the carrots are tender.
4. Add the garlic, salt, black pepper, coriander, cumin and paprika and cook for 1 minute.
5. Remove half of this mixture to a large bowl for the filling.
6. To the remaining half in the pan, add the chicken broth, tomato puree and sour cream and whisk until smooth. Simmer over medium-low heat for 7 to 9 minutes, stirring often.
7. Season the sauce with more pepper and salt, and stir in a few tablespoons of dill and parsley. Mix the cornstarch with a little water, stir it into the sauce and cook for another minute until thickened. Take off the heat.
8. For the filling, combine the cooled rice, the reserved onion and carrot mixture and the ground turkey in the bowl. Season with salt, pepper, dill and parsley, then mix by hand until uniform.
9. Preheat the oven to 375°F. Pour about two-thirds of the sauce into the bottom of a rectangular casserole dish.
10. If you microwaved the cabbage, separate the leaves from the core and trim any hard edges. For each roll, place about ½ cup of filling at the stem end of a leaf, fold in the sides and roll tightly. Set each roll seam side down in the casserole.
11. Spoon the remaining sauce over the rolls and cover the dish tightly with foil.
12. Bake covered at 375°F for 1 hour. Then remove the foil and broil for 4 to 5 minutes to brown the tops.
13. Let the rolls cool for 20 to 30 minutes before serving, and garnish with dill, parsley and black pepper if you like.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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