Ingredients:
- 1 large (about 2 1/2 pound) whole savory cabbage, cored; keep outer leaves intact
- 2 tablespoons extra-virgin olive oil
- 1/2 large yellow onion, peeled and finely diced
- 3 medium cloves garlic, minced
- 1 pound ground turkey
- 2 teaspoons sweet paprika
- 1/4 teaspoon ground cinnamon
- salt and freshly ground black pepper
- 1 large egg, lightly beaten
- 1 cup cooked basmati rice
- 3 cups homemade or store bought marinara or Arabiatta sauce
- For assemby: sour cream and freshly chopped chives
Note: Stuffed cabbage rolls are crowd pleasers. I love the traditional stuffed cabbage, but I think you will find this version lean and delicious! Savoy cabbage is used because its leaves are greener and more tender than regular green cabbage. A dollop of sour cream at the end imparts a richness that balances the acid in the tomatoes.
Directions:
1. For the rolls, fill a stockpot with water and bring to a rolling boil over medium-high heat.
2. Plunge a carving fork into the center of the whole cored cabbage; use it to transfer the cabbage to the boiling water, gently loosening the outside leaves one after the other and letting them fall into the water. Continue loosening the leaves until the remaining cabbage is about the size of a softball. Once the leaves are in the water, cook them for about 3 minutes more. Remove the cabbage leaves to paper towels to cool.
3. Use a paring knife to trim the core end (the thick vein) of the cooked leaves flat, so they will roll easily. The leaves are now ready to be filled; there should be at least 12 of them.
4. Heat the oil in a sauté pan over medium heat until the oil shimmers. Add the onion and cook for 5 minutes or until it is softened and caramelized, then add the garlic and cook for 1 minute more. Transfer to a small bowl and let cool. Place the ground turkey in a large bowl. Add the paprika, cinnamon, salt and pepper; use your clean hands to thoroughly
5. Incorporate the ingredients, then add the egg and cooked onion mixture and mix well. Gently fold in the cooked basmati rice.
6. Lay a blanched cabbage leaf on your cutting board and place two tablespoons of the turkey mixture in the center of the leaf. Fold the leaf over, tuck in the sides and roll each bundle tightly. Repeat using the remaining leave and filling.
7. Place the marinara sauce in a large, high-sided sauté pan. Nestle the cabbage rolls into the sauce. Bring the mixture to a boil, reduce to a simmer and cover the pan. Simmer gently for 30 minutes, or until the filling is cooked through.
8. To serve, garnish with sour cream and chives.