Jessica's Rockin' Turkey & Cookin' Greens Cabbage Rolls
|Lean ground turkey||1 Pound, cooked|
|White onion||1 Medium, finely diced|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Red pepper flakes||1⁄2 Teaspoon (Optional)|
|Cooked spinach||250 Gram (1/2 package, cooking greens)|
|Tomato||1 , diced|
|For hard sauce|
|Tomatoes||2 1⁄2 Cup (40 tbs), unseasoned strained (1 glass bottle, 680 milliliter)|
|Brown sugar||1 Tablespoon|
|White vinegar||1⁄8 Cup (2 tbs)|
|Worcestershire sauce||1⁄4 Teaspoon|
|Lemon juice||1⁄4 Teaspoon|
1. Bring a large pot of water to a boil. Separate
10 large cabbage leaves from the head and place
in boiling water. Boil until soft (3-5 min).
Remove from water and set aside.
2. In a medium saucepan, add strained tomatoes, brown
sugar,white vinegar, Worcestershire sauce and lemon juice.
Stir together and heat until sauce is warmed.
3. In a large skillet, heat olive oil and red pepper flakes
4. Add onion, salt and pepper. Saute until onions are soft
(about 10 minutes). Add Cookin' Greens spinach and saute
until spinach is thawed. Add cooked turkey and tomato
and blend together. Add half a cup of the prepared tomato
5. Preheat oven to 350 degrees C.
6. Take approximately 1/2 cup of the turkey mixture and roll
it into the cooked caggabe leaves, folding ends in to
create a enclosed roll. Use a toothpick to hold it together
7. Put a layer of the tomato sauce on the bottom of a large
glass baking dish. Place rolls in dish (toothpick side down)
and coat with remaining tomato sauce.
Bake at 350 degrees for 1 hour.
Preparing Cabbage: If it's too difficult to separate the
cabbage leaves without ripping them, it’s highly
recommended to cut out as much of the core of the
cabbage as possible and boil the whole head. Remove
the leaves as they cook (they will separate easily).
It takes a bit more time to boil a whole head of cabbage
but really eases the separating of the leaves.
Meat: The ground turkey can be replaced with ground
chicken or beef depending on your preference.