EASY Southern Style Stuffed Cabbage Rolls! (Remove whole Cabbage leaves the easy way!)

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground pork

Turkey is lower in fat, while pork is often cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is budget-friendly.

Microwave the whole head of cabbage on high for 3-4 minutes to loosen the leaves.

Slice the core of the cabbage to help remove the leaves easily.

Wash the cabbage before microwaving or boiling.

Blanch the cabbage leaves in boiling water for 2-3 minutes until they start to wilt.

Cut out the heavy stem from each cabbage leaf in a V shape for easier rolling.

Sauté 1 chopped onion in 8 tablespoons of butter for about 2 minutes until softened.

Mince garlic and add it to the ground turkey in a bowl.

Add the sautéed onions (with butter) to the ground turkey mixture.

Add 1 lightly beaten egg, 1/2 cup uncooked Minute Rice, 2 tablespoons tomato paste, and a can of diced tomatoes to the mixture.

Pour in some broth and season with Pam's all-purpose seasoning; mix well.

Spread a little sauce on the bottom of a baking pan.

Take a cabbage leaf, place some filling in the center, and roll it up tightly, tucking in the sides.

Place the rolled cabbage seam side down in the pan.

Repeat the rolling process until all filling is used.

Pour the remaining sauce over the cabbage rolls in the pan.

Bring the pan to a boil on the stove, then reduce to a simmer and cook for about 1 hour.

At the halfway mark, add a pinch of sugar to cut acidity and stir gently.

Cooking Techniques

Equipment Needed

Spice Level: