Name: Beef and rice cabbage rolls
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz green cabbage leaves, 3 large leaves removed and cored; 6 oz 99% lean ground turkey; 1/4 cup white rice; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 2/3 cup tomato sauce; 1/2 tsp dried parsley; 3/4 tsp salt; 1/2 tsp black pepper; 1 cup water; 1 tsp red wine vinegar

Nutrition

Per serving

464 calories

Protein: 50g; 43% of calories
Carbs: 55g; 47% of calories
Fat: 5g; 9% of calories

Instructions

Prep 25 min · Cook 35 min

Bring a large pot of water to a boil. Boil the cabbage leaves until pliable, about 3 minutes. Drain and pat dry. Use a paring knife to shave down the thick center vein of each leaf so it rolls easily.
In a small bowl, combine the ground turkey, raw rice, half the onion, half the garlic, dried parsley, and half the salt and pepper. Mix by hand until combined.
Divide the meat mixture into three portions. Place one portion at the stem end of each cabbage leaf, fold in the sides, and roll up tightly into a cylinder.
In a 10-inch skillet, combine the remaining onion, garlic, tomato sauce, water, and the rest of the salt and pepper. Bring to a simmer. Place the cabbage rolls seam-side down in the sauce. Cover and simmer on low heat until the rice is tender and turkey is cooked through. Done when internal temperature of 165°F.
Uncover the skillet and stir the red wine vinegar into the sauce. Spoon the sauce over the three rolls and serve immediately.

Nutrition

Ingredients

Instructions

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