Search RFCJ Archives

Select a CATEGORY from the drop down box below then click GO
[an error occurred while processing this directive]

Select the number of days to go back below

Questions or Comments

Stuffed Cabbage with Turkey - meat

Posted by : Ruth Heiges

This is from the Boston Globe Online/Archives. I suppose there's some
"savings" in cholesterol and fat in using dark turkey meat, but not as much
as in using turkey breast. The dark meat is roughly equivalent to veal in
terms of cholesterol. Personally, I prefer the taste of beef for stuffed
cabbage, so I don't expect to make this, but thought the use of the fruit
preserves and combination of spices might be of interest to some.

With any stuffing of this sort, whether meat or vegetarian, don't forget
you are not limited to doing only cabbage. Consider stuffing peppers of
different colors at the same time, or even onions (leave the root end
intact; cut off the top and remove the center portion of the onion, leaving
a thickness of three or four of the outermost layers). Small eggplants and
potatoes also can be stuffed (for the potatoes, cut in half, lengthwise,
and hollow them out like a boat), but their cooking times would vary. The
cabbage, peppers, and onions can be cooked for the same length of time, so
they could easily be cooked in the same pan. Just be sure to increase the
quantity of sauce, proportionally.

Turkey-Stuffed Cabbage
For the cabbage and stuffing:
1 large cabbage
1 pound raw ground dark turkey meat
1 medium onion, finely chopped
1-1/2 cups cooked white rice
1/3 cup raisins
1/4 teaspoon each ground pepper, allspice, cinnamon and thyme
4 cloves garlic, crushed
Salt, to taste

For the sauce:
1 can (8 ounces) tomato sauce
1/4 cup cider vinegar
1/4 cup lemon juice
1/2 cup dark brown sugar
1/2 cup water
1/2 cup apricot preserves
1/2 cup peach preserves
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon

Set the oven at 300 degrees. Have on hand a baking dish about the size of a
glass lasagna pan.

For the cabbage: Core the cabbage deep enough for the leaves to separate.
Set the head in a very large bowl filled with boiling water. As the water
cools, it will loosen the leaves. Drain well and peel the outer leaves
until the leaves become difficult to remove from the cabbage. Repeat the
soaking technique until you have eight leaves.

For the stuffing: In a bowl mix together the ground turkey, onion, rice,
raisins, pepper, allspice, cinnamon, thyme, garlic and salt. Divide this
stuffing into eight equal portions. Lay the eight cabbage leaves on the
counter smooth side up. Put one portion of the stuffing near the core end
of each leaf. Roll up, folding the ends in, and set the cabbage in the
baking dish.

For the sauce: In a saucepan heat together the tomato sauce, vinegar, lemon
juice, brown sugar, water, apricot and peach preserves, ginger and
cinnamon. Stir for 1 minute. Pour the sauce over the cabbage and cover the
dish with foil.

Bake for 3 hours, turning the rolls several times during baking so they
glaze on all sides. Serve with boiled potatoes sprinkled with parsley.
Serves eight.

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.