Stuffed Cabbage Rolls with Blueberry Tomato Sauce
Recipe by Van Phillips
August 19, 2014
Prep: 15 min
Cook: 60 min
TOTAL: 75 mins
1 3/4 pounds ground turkey
1/4 cup of honey
2 tablespoons vegetable oil
1 medium carrot
1 1/2 teaspoons garlic powder
1 teaspoon paprika
1/4 black pepper
Blueberry Tomato Sauce:
2 cups blueberries
12 onuces of diced apples
1/2 cup of maple syrup
3/4 cup apple juice
2 teaspoons white wine
3/4 cup of apple cider
1 teaspoon freshly ground black pepper
Bring a large pot of water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
In a large bowl, add turkey, honey, vegetable oil, carrot, garlic powder, paprika, allspice, and black pepper. Mix together with your hands.
Heat pam in large skillet. Add mixture and cook until turkey is brown.
Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
Preheat the oven to 375 degrees F.
In a medium saucepan, combine the blueberries broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 30 mins.
Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.
Stuffed Cabbage Rolls
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