After the Eat Real Festival, I planned on wearing one of my favorite sun dresses to work. Problem? It didn’t zip up.
The struggle is real.
So, I’m going on a healthier kick for the next few weeks. Stuffed cabbage is perfect for meal prepping: you can make it in large batches, store them for the rest of the week, there’s a minimal amount of oil, and cabbage is damn good for you. Not to mention-it’s super tasty.
The dish is usually made with ground beef, but I used ground turkey to lighten this up a bit.
You will need:
- 1 large cabbage
For the sauce:
- 1 1/2 cups yellow onion, diced
- 2 tablespoons olive oil
- 2 (28 oz) cans crushed tomatoes
- 1/4 cup red wine vinegar
- 1/2 cup brown sugar
- salt and pepper to taste
For the filling:
- 3 eggs, beaten
- 2 1/2 pounds ground turkey
- 1/2 cup panko bread crumbs
- 1/2 cup uncooked white rice
- 1/2 cup yellow onion, chopped
- 1 cup of forementioned sauce
- 1 teaspoon fresh thyme, minced
- 1 teaspoon salt
- 1 teaspoon pepper
First, remove the core of the cabbage at the bottom. Instructions on how to do this can be found here. Get a big pot of water boiling, and submerge the cabbage into the pot. If you’re like me and don’t have a pot big enough to cover the entire cabbage, you’ll have to stand there and sort of move it around every once in awhile. This process doesn’t take long; you just need to wilt the cabbage leaves enough so you can remove them and handle them.
In a large saucepan, heat up your olive oil. Throw your onions in and let them cook down…
Take a cabbage leaf, and put some filling near the top. You need to leave space before the area you cut, or else the filling will spill out as you roll. Starting from the top, tuck it over the filling, fold in the sides, and roll down. Very similar to a burrito.