German Stuffed Cabbage Rolls (turkey)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 276.2
- Total Fat: 9.1 g
- Cholesterol: 85.2 mg
- Sodium: 173.6 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 6.1 g
- Protein: 27.0 g
View full nutritional breakdown of German Stuffed Cabbage Rolls (turkey) calories by ingredient
Introduction
Hearty winter meal. Alternative to tomato sauce versions. Traditional German dish with brown gravy. Good to prepare ahead of time, and then let them get done in the oven/slowcooker. Hearty winter meal. Alternative to tomato sauce versions. Traditional German dish with brown gravy. Good to prepare ahead of time, and then let them get done in the oven/slowcooker.Number of Servings: 6
Ingredients
-
Arnolds 100% Whole Grain Bread/Whole Wheat, 1 slice
Ground Turkey - 97% fat free extra lean white turkey, 20 oz (= 1 pckg/ 1.25 lbs)
Egg, fresh, whole, raw, 1 large
Cabbage, fresh, 1 head, large (about 7" dia)
Onions, raw, 1.5 large (little cubes)
*Brown Gravy ( MIX ), 2 pckgs (usually made for 1 cup)
Garlic
Salt, Pepper to taste
Yellow Mustard 1 tbsp
Olive Oil 2 tbsp
Tips
Serve with duchess potatoes, and steamed carrots. (not included in nutrition)
Also for slow cooker, haven't tried it yet, but I would assume it has to cook for at least 6-8 hrs. Trying the slow cooker is on my list next!
Directions
1) Preheat oven to 400F
2) Take a sharp knife and cut out the center of the cabbage. remove most outer 1-2 leafs. Put head into boiling salt water for 10 minutes. Should be completely covered (skip salt for low sodium)
3) Capture water from cabbage cooking when done. Speed up cooling with ice water
4) Carefully lift off one leaf at a time, put aside. (should get about 6 fairly big ones)
6) Mix ground meat with egg, crumbled up toast, half the onion, garlic, mustard, and salt/pepper in a bowl until all ingredients are mixed well.
7) Divide meat into 6 even portions. Put one into each leaf. Roll up and secure with a toothpick.
8) Fry rolls in hot pan with the olive oil from each side, then place in oven durable dish/ glass dish
9) Cut rest of cabbage head into little pieces, mix with rest of the onion, fry in the pan of the rolls. for 10-12 minutes.
10) add 4 cups of the cabbage water from earlier
11) Stir in gravy mix, let bubble for 1 minute
12) pour mix over the rolls, make sure gravy is evenly distributed, cabbage pieces can cover rolls and slip in between.
13) put in oven for 1.5 hrs
14) check core temp to make sure meat is done
Serving Size: Makes 6 stuffed rolls
Number of Servings: 6
Recipe submitted by SparkPeople user FGESCHWI.
2) Take a sharp knife and cut out the center of the cabbage. remove most outer 1-2 leafs. Put head into boiling salt water for 10 minutes. Should be completely covered (skip salt for low sodium)
3) Capture water from cabbage cooking when done. Speed up cooling with ice water
4) Carefully lift off one leaf at a time, put aside. (should get about 6 fairly big ones)
6) Mix ground meat with egg, crumbled up toast, half the onion, garlic, mustard, and salt/pepper in a bowl until all ingredients are mixed well.
7) Divide meat into 6 even portions. Put one into each leaf. Roll up and secure with a toothpick.
8) Fry rolls in hot pan with the olive oil from each side, then place in oven durable dish/ glass dish
9) Cut rest of cabbage head into little pieces, mix with rest of the onion, fry in the pan of the rolls. for 10-12 minutes.
10) add 4 cups of the cabbage water from earlier
11) Stir in gravy mix, let bubble for 1 minute
12) pour mix over the rolls, make sure gravy is evenly distributed, cabbage pieces can cover rolls and slip in between.
13) put in oven for 1.5 hrs
14) check core temp to make sure meat is done
Serving Size: Makes 6 stuffed rolls
Number of Servings: 6
Recipe submitted by SparkPeople user FGESCHWI.