Aleas Cabbage Rolls With Turkey And Brown Rice Recipes

Steps:

• Heat olive oil in a large skillet. Add onions, garlic, carrots, and celery. Saute until the onions are soft, approximately 5-7 minutes.
• Place a large pot of water on to boil.
• Leave half of the vegetable mixture in the pan and transfer the other half to a large bowl.
• Add the diced tomatoes, sugar and vinegar to the skillet. Simmer on low for 10 minutes.
• Add the ground turkey, rice, pepper, salt, and egg to the bowl, mix well.
• Remove enough leaves to make 16 cabbage rolls. Cut the denser ribbing from the bottom of the leaves. If you don't have enough large leaves you can use two smaller leaves. Place 3-4 cabbage leaves in the pot of boiling water for 1-2 minutes to soften them. Remove with tongs, place the leaves in a bowl of cold water to cool. Then move the leaves to a paper towel or colander to dry. Repeat the process for the rest of the leaves.
• Place a portion of the meat mixture in the center of a leaf.
• Roll up bottom, then fold over one side, then fold the top down, then roll to close. Place in a greased baking dish with the seam-side down. Repeat until all of the cabbage rolls have been made.
• Spoon the tomato mixture over the cabbage rolls.
• Cover with foil and bake at 375°F for 45 minutes. Remove foil and bake for 10 minutes.
• I serve cabbage rolls with rice and use the leftover cabbage to make Sautéed Cabbage and Carrots.

Steps:

• 1. Heat oven to 375 degrees F. In 4-quart saucepan, bring water to boil over high heat. Immerse cabbage leaves in water for 1 minute, or until color brightens. Immediately plunge leaves into ice water. Drain. Set aside.
• 2. Combine turkey, onion and 1 clove garlic in 10-inch skillet. Cook over medium heat for 6-8 minutes, or until meat is no longer pink and onion is tender-crisp, stirring frequently. Drain. Stir in rice, 1 teaspoon oregano, 1/2 teaspoon pepper and the salt.
• 3. Spoon 1/2 cup turkey mixture into center of each cabbage leaf. Roll up leaves, folding in sides. Place cabbage rolls, seam-side-down, in 8-inch square baking dish. Set aside.
• 4. Combine remaining clove garlic, 1/2 teaspoon oregano, 1/2 teaspoon pepper, the tomato sauce and basil in 1-cup measure. Pour sauce evenly over rolls. Cover with foil. Bake for 25 to 30 minutes, or until centers of rolls are hot and sauce is bubbly. Spoon sauce over rolls when serving.

Steps:

• Cook brown rice and set aside.
• Remove core from cabbage, leaving head intact.
• Place cabbage into a large pot and cover with boiling water.
• Cover pot partially and cook over medium heat 10 minutes; drain.
• Remove 16 to 20 outer leaves and set aside.
• Melt margarine in a large skillet over low heat; sauté carrots and onion 5 minutes.
• Stir in rice, 1/2 cup broth, lemon juice, salt, pepper, cumin, and celery seed.
• Cover and simmer 15 minutes.
• Remove from heat and allow to cool slightly.
• Stir in cheese.
• Trim thick center vein from each cabbage leaf.
• Place 3 to 4 tablespoons filling in center, roll to enclose filling completely.
• Secure with toothpicks.
• Arrange cabbage rolls seam-side down in a 13-by-9-inch baking dish.
• Pour tomatoes with juice and remaining 1 1/2 cups broth over cabbage rolls.
• Cover and bake 1 hour in preheated 375-degree oven.
• Uncover and bake 30 minutes longer, basting frequently.
• Place cabbage rolls on a serving platter.
• Pour pan juices into a small saucepan and bring to a boil over medium heat.
• In a small bowl, blend cornstarch with 2 tablespoons cold water.
• Stir into boiling liquid and cook until thickened, stirring constantly.
• Serve over cabbage rolls.