Turkey-Bulgur Cabbage Rolls

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PREP TIME

35 min

TOTAL TIME

45 min

Makes

4 servings

Turkey-Bulgur Cabbage Rolls

We updated traditional cabbage rolls, creating a recipe that's great rolled up or deconstructed.

Ingredients

  • 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

Instructions

  • 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.

Nutrition (per serving)

  • Calories
  • 348,
  • Protein
  • 22 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 16 g,
  • Fibre
  • 16 g,
  • Sodium
  • 881 mg.

Tip

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.

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