Stuffed cabbage

Brown Rice Stuffed Cabbage

Enjoy this twist on an old classic. Brown rice is a whole grain that contains fiber, protein, and plenty of vitamins and minerals. Cabbage is a part of the brassicas family which is packed full of phytochemicals and fiber! A great recipe for any chilly day!

SERVINGS 8
  • RECIPE SOURCE Whole Grains For a New Generation by Liana Krissoff
  • PREP TIME 25 min
  • COOKING TIME 55 min
  • TOTAL TIME 1 hrs 20 min

Ingredients

  • 1 medium head green cabbage
  • 1 tablespoon olive oil
  • 1 onion, diced
  • Salt
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 lemon, seeded and chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup raisins
  • 3 cups cooked brown rice, cooled
  • 1 large egg
  • 1 pound ground turkey

Cooking Instructions

Cut the core from the bottom of the head of cabbage. Put cabbage, cored side down, in a deep pot and pour in 1 inch of water. Cover, bring to a boil, and cook for 5 minutes. Drain, then fill the pot with cold water to cool the cabbage. Carefully pull off 8 whole large leaves, cut out and discard the thick bottom portion of the center rib (in a small triangle), and set the leaves aside. Chop enough of the remaining cabbage to make 3 cups.

Preheat oven to 350°F.

In a Dutch over or large sauce pan, heat the oil over medium-high heat. Add the onion, chopped cabbage, and a pinch of salt and cook, stirring frequently, until the onion and cabbage are tender and lightly browned, about 8 minutes. Scrape about half of the mixture into a large bowl and set aside to cool.

Return the Dutch oven with the remaining cabbage mixture to medium-high heat and stir in 2 cups water, the tomatoes, lemon, 1/2 teaspoon salt, 1/4 teaspoon pepper, and raisins. Bring to a boil, then lower the heat and simmer for 10 minutes; taste and season with more salt if necessary. Spread about 1/2 cup of the sauce in the bottom of a 9x13 inch baking dish or shallow casserole and set aside.

To the cabbage mixture in the bowl, add the rice, egg, and turkey, along with 1 teaspoon salt and remaining pepper. Mix until thoroughly combined; in the bowl, divide the filling into 8 portions. Lay out 1 whole cabbage leaf with the stem end facing you and the inside facing up. Spoon 1 portion of the filling onto the cabbage leaf, gently fold in the edges , roll it up away from you to enclose, then set it seam side down in the baking dish. Repeat with the remaining leaves and filling. Pour the remaining tomato sauce over the rolls. Cover the baking dish with aluminum foil and bake for 45 to 55 minutes, until very bubbly and cooked through (internal temp of the rolls should be 165° F. Serve Hot.