 | | Directions |
- In a large pot, heat water to boiling.
- Core one head of cabbage. Carefully place it in the full pot of boiling water.
- Reduce heat to low and simmer for approximately 10 minutes.
- If some of the outside leaves fall off before putting the cabbage in the pot, place them in the water and simmer for 3 minutes.
- Simmer the cabbage just unitl the leaves are ready to peel off. Don't over cook them or the leaves with fall apart when working with them.
- Peel off 12 leaves and set aside.
- Meanwhile, heat olive oil over medium heat.
- Sauté the onion for 5 minutes.
- Add the ground turkey, garlic, celery, carrot, leaf sage and salt and pepper.
- Cook, stirring occasionally to break up the turkey and combine the ingredients.
- Continue cooking until the turkey is cooked through and no longer pink.
- Add in the apples, raisins, lemon juice and teriyaki sauce.
- Stir to combine. Taste to adjust the salt and pepper seasoning.
- Take one cabbage leaf at a time, starting at the base, place 3-4 tablespoons of turkey filling and roll firmly, folding in the sides as you go.
- Arrange cabbage rolls, seam side down, in a baking dish.
- Garnish with chopped cashews.
- Bake, covered, until heated through - approximately 30 minutes at 350° F.
- *Use the rest of the cabbage head for soups or side dishes.
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Prep Time: 35 minutes
Cook Time: 30 minutes
Container: large pot, large skillet, 9x13 baking dish
Servings: 6
|  | | Ingredients | | - | | 1 cabbage |
| - | | 1 tablespoon olive oil |
| - | | 1 cup onion - chopped |
| - | | 1 clove garlic - minced |
| - | | 1 stalk celery - chopped |
| - | | 1 carrot - diced |
| - | | 1 pound ground turkey |
| - | | salt and pepper to taste |
| - | | 1 tablespoon leaf sage - dried |
| - | | 2 apple - finely chopped |
| - | | 1/2 cup golden raisins |
| - | | 3 tablespoons lemon juice |
| - | | 1 tablespoon teriyaki sauce |
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