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.

READER'S COMMENT:

"This was a great healthy recipe. The only thing for me was that I ran short on sauce by the time it was done cooking. There was not much at all left. Maybe something that I did wrong. Otherwise, I loved it. Will make it again for sure. "

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14 Reviews for Sweet & Sour Cabbage Rolls

10/10/2011

j-acker

Recommends this recipe

Good and Different

I liked this dish very much. My boyfriend felt it did not have enough flavor. We could taste the caraway (which I did cut down on), but he felt the rest was bland. Next time, I may mix some of the sauce in with the Turkey mixture before cooking. I also agree they taste better reheated. I ate them for lunch the following two days and was very satisfied. Are there any tips for having the cabbage leaves not fall apart when peeling?

Pros: Reheat and freeze very well.

Comments (1)

12 comments

Anonymous wrote 1 year 3 weeks ago

I had better luck with the

I had better luck with the cabbage leaves when I peeled them toward the stem from the loose end, then the other way (starting at the stem

01/16/2011

crtt63

Recommends this recipe

Improves with age

I wasn't that crazy with this dish when it was fresh from the oven. I felt it was rather bland overall and possibly a little to strong on the caraway seed flavor. I was happy to find that the dish improved with age. The leftovers had more flavor and the caraway flavor mellowed somewhat. The sauce featured in the picture is definately NOT the sauce from the recipe. The tomato mixture in the recipe has a soup consistency. Next time, I'll make a tomato base meatloaf topping and use that to top off the cabbage rolls. Also, if you have a vacuum food saver machine, these freeze really well. Just defrost overnight in the refridgerator and reheat.

Comments

03/20/2010

Anonymous

This was a great healthy recipe. The only thing for me was that I ran short on sauce by the time it was done cooking. There was not much at all left. Maybe something that I did wrong. Otherwise, I loved it. Will make it again for sure.

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09/21/2009

Anonymous

An outstanding dish for company, I like the fact that it can be made the day before, so you can visit with your guess.

Dale Legal, Edgewater, MD

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09/21/2009

Anonymous

My husband and I try to eat as healthy as possible and when I tried this recipe he thought it was the best ever. The carraway, dill and honey make the difference. I goofed on my time to prepare and make this. Read all the directions and allow enough time. You will be glad you did.

Diane J. Johnson, Dowling Park, FL

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