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Turkey Cabbage Rolls Recipe
|Ground turkey||1 Pound|
|Cooked rice||1 1⁄4 Cup (20 tbs)|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Applesauce||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
|Chopped dates||2 Tablespoon|
|Curry powder||1 Teaspoon (Preferably Madras)|
|Chicken stock||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1530 Calories from Fat 471
% Daily Value*
Total Fat 52 g80.5%
Saturated Fat 14.6 g72.8%
Trans Fat 1.2 g
Cholesterol 788.5 mg
Sodium 1008.4 mg42%
Total Carbohydrates 155 g51.7%
Dietary Fiber 20 g80.2%
Sugars 61 g
Protein 112 g223.8%
Vitamin A 21.4% Vitamin C 320.3%
Calcium 38.3% Iron 87.3%
*Based on a 2000 Calorie diet
Add the head of cabbage and boil until the leaves separate easily, about 20 to 30 minutes.
Separate 12 leaves from the cabbage.
Remove the hard center vein, part way up the leaf.
Combine the turkey, rice, onions, applesauce, eggs, dates, and curry.
Divide the filling among the 12 cabbage leaves and roll up each leaf from the bottom.
Place the cabbage rolls seam side down in a single layer in a shallow baking dish coated with no-stick spray.
Pour the stock over the rolls and cover the dish with foil.
Bake at 325° for 1 1/4 hours or until the cabbage rolls are quite tender.