Lebanese Style Turkey Cabbage Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
INGREDIENTS:1 cup water1/2 cup uncooked long grainwhite rice16 large cabbage leaves2 tablespoons olive oil1 pound ground turkey1/3 cup chopped onion1 egg, beaten1 (8 ounce) can tomato sauce1/2 teaspoon salt1/2 teaspoon ground black1 1teaspoon Lebanese Spice Mix*pepper 1 (8 ounce) can tomato sauce2/3 (6 ounce) can tomato paste1 cup water3 cloves garlic, minced1 1teaspoon Lebanese Spice Mix* 2 cups baby carrots, slicedlengthwise (optional)* Lebanese Mixed SpicesIngredients: * Allspice * Black pepper * Cinnamon * Cloves * Nutmeg * Fenugreek * Ginger
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch casserole dish.
2. In a medium pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
3. Bring a large pot of water to boil. Place cabbage leaves in separate large pot. Pour boiling water over cabbage leaves. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
4. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with 1teaspoon Lebanese Spice Mix, salt and pepper.
5. In a separate bowl, mix 1 can tomato sauce, tomato paste, 1 teaspoon Lebanese Spice Mix and 1 teaspoon garlic powder..
6. Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
7. Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JWARD199.
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch casserole dish.
2. In a medium pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
3. Bring a large pot of water to boil. Place cabbage leaves in separate large pot. Pour boiling water over cabbage leaves. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
4. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with 1teaspoon Lebanese Spice Mix, salt and pepper.
5. In a separate bowl, mix 1 can tomato sauce, tomato paste, 1 teaspoon Lebanese Spice Mix and 1 teaspoon garlic powder..
6. Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
7. Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user JWARD199.
Nutritional Info Amount Per Serving
- Calories: 156.1
- Total Fat: 6.1 g
- Cholesterol: 63.4 mg
- Sodium: 543.3 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.9 g
- Protein: 13.7 g
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