Lebanese Style Turkey Cabbage Rolls
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Lebanese Style Turkey Cabbage Rolls calories by ingredient
Introduction
I modified this version of cabbage rolls using ground turkey instead of ground beef. This dish freezes well, so you can have half for dinner and freeze the other half for another time. I modified this version of cabbage rolls using ground turkey instead of ground beef. This dish freezes well, so you can have half for dinner and freeze the other half for another time.Number of Servings: 8
Ingredients
-
INGREDIENTS:
1 cup water
1/2 cup uncooked long grain
white rice
16 large cabbage leaves
2 tablespoons olive oil
1 pound ground turkey
1/3 cup chopped onion
1 egg, beaten
1 (8 ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground black
1 1teaspoon Lebanese Spice Mix*
pepper
1 (8 ounce) can tomato sauce
2/3 (6 ounce) can tomato paste
1 cup water
3 cloves garlic, minced
1 1teaspoon Lebanese Spice Mix*
2 cups baby carrots, sliced
lengthwise (optional)
* Lebanese Mixed Spices
Ingredients:
* Allspice
* Black pepper
* Cinnamon
* Cloves
* Nutmeg
* Fenugreek
* Ginger
Directions
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.