We updated traditional cabbage rolls, creating a recipe that's great rolled up or deconstructed.
8 large savoy cabbage leaves
1 cup vegetable broth
1/2 cup bulgur
3 tbsp butter
2 227-g pkgs sliced white mushrooms
1 onion, finely chopped
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp salt, divided
300g ground turkey
2 cups passata, (strained tomatoes)
1/2 tsp granulated sugar
Boil a large pot of water and add cabbage leaves. Reduce heat to medium. Cook, covered, until tender but not mushy, about 10 min. Drain and rinse with cold water. Transfer to a kitchen towel and pat dry.
Boil broth in a medium sauce-pan, then add bulgur. Reduce heat to medium. Cook, covered, until bulgur is tender and liquid has been absorbed, about 6 min. Set aside.
Melt butter in an extra-large frying pan over medium-high. Add mush-rooms, onion, garlic, oregano and 1/4 tsp salt. Cook, stirring often, until onion is soft, 4 min. Crumble in turkey. Cook until meat is no longer pink, about 5 min. Remove from heat. Stir turkey mixture into bulgur.
Stir passata with sugar and remaining salt in a medium bowl. Spread 1 cup of sauce on the bottom of extra-large frying pan. On a clean work surface, place a heaping ½ cup turkey filling in the middle of a cabbage leaf. Fold each end in to--ward centre, then roll up. Arrange seam-side down in pan. Repeat with remaining leaves and filling. Spread remaining sauce over cabbage rolls. Return to stovetop set over medium-low. Cook, covered, until warmed through, about 5 min.
Protein 22g, Carbohydrates 33g, Fat 16g, Fibre 16g, Sodium 881mg.
The turkey-bulgur mixture is perfect (if a little messy) for spoon-fed new eaters. Stir in a bit of sauce and chop up blanched cabbage leaves to go with it.
Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Erik Putz.