Sweet & Sour Cabbage Rolls
From EatingWell: October/November 2006
Lean ground turkey and brown rice seasoned with fresh dill and caraway seeds makes a moist filling for these stuffed cabbage rolls. They're baked in a combination of tomato sauce, lemon juice and honey for the familiar sweet-and-sour flavor typical of the dish.
- 1/2 cup brown rice
- 1 cup water
- 1 large Savoy cabbage, (about 3 pounds)
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6 tablespoons lemon juice, divided
- 1 pound 93%-lean ground turkey
- 3 tablespoons chopped fresh dill
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/2 cups no-salt-added tomato sauce
- 1 cup reduced-sodium chicken broth
- 1 tablespoon honey
- Bring rice and water to a boil in a small saucepan. Cover, reduce heat, and simmer until the water is absorbed, 25 to 30 minutes. Set aside to cool.
- Meanwhile, bring a Dutch oven full of water to a boil over high heat. Boil the 12 largest outer cabbage leaves for 6 minutes. Drain and rinse under cool water until room temperature. Chop enough of the remaining cabbage to equal 2 cups. (Save the rest for another use.)
- Heat oil in a large saucepan over medium heat. Add onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice; cook, stirring, until the liquid has almost evaporated. Let cool for 10 minutes.
- Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.
- Preheat oven to 375°F. Coat a 9-by-13-inch pan with cooking spray.
- Lay one cabbage leaf on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leaf’s center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover the pan tightly with foil.
- Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.
Tips & Notes
- Make Ahead Tip: Prepare through Step 6; refrigerate for up to 1 day or freeze for up to 1 month. If frozen, defrost overnight in the refrigerator before baking.
Per serving: 272 calories; 8 g fat (2 g sat, 2 g mono); 44 mg cholesterol; 33 g carbohydrates; 3 g added sugars; 20 g protein; 7 g fiber; 318 mg sodium; 640 mg potassium.
Nutrition Bonus: Vitamin C (98% daily value), Vitamin A (46% dv), Folate (29% dv), Magnesium & Potassium (18% dv), Iron (15% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 starch, 2 vegetable, 2 lean meat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Main Ingredient
- Ease of Preparation
- Total Time
- More than 1 hour
- October/November 2006