CABBAGE CRAVINGS ROLLS
These Cabbage Craving Rolls are filled with turkey, quinoa, fresh herbs and coated in a homemade tomato sauce. A comfort food that’s hearty and simply to make.
I like how this classic dish is so easy to prepare, a good turn over to enjoy a wonderful savory cabbage recipe. This is a very filling dinner which also freezes well, so you can meal plan and prepare it in advance. A complete meal on its own with protein, carbs, and fiber!
Each bite is meaty, juicy, and perfectly balanced with quinoa. The mixture of herbs and spices also plays an important role in making the flavors shine. The tomato sauce is a real winner in this dish, too. The homemade tomato sauce is outstanding, simmer to perfection with flavorful herbs.
Cabbage Roll Origin
Although their specific origin is lost to the ages, stuffed cabbage rolls are most definitely European, probably from the East. There are many variations including Greek, Hungarian, Italian, German, and Polish. The classic cabbage roll is made with ground beef and rice but my version of cabbage rolls features a flavorful ground turkey and tri-color quinoa filling and tomato sauce for fabulous results!
STEPS TO MAKE CABBAGE CRAVING ROLLS
- Combine ground turkey, onion, fresh garlic clove, thyme, rosemary, tri-color quinoa, egg and unsweetened alternative milk, salt and pepper in a bowl.
- Blanch cabbage leaves in a large pot of boiling salted water.
- Make the sauce by mixing tomato sauce, onion and garlic powder, dry oregano, red wine vinegar, salt and pepper. Then, in a large skillet, heat butter and add the sauce mixture. Allow it to simmer for about 5-10 minutes.
4. Spoon the filling on blanched cabbage leaves.
5. Roll the leaves up, and place them in a baking dish.
6. Pour the remaining sauce on top and bake.
FINAL TIPS
- Before boiling the cabbage use a sharp knife to slice the root. This will make it easier to remove the leaves.
- Don’t skip the step to boil the cabbage. It really makes all the difference when it comes to rolling these guys. It is a struggle to roll a cabbage leaf that has not been boiled since it is stiff as a board.
- You’ll need to cut thick part of the cabbage leaves away before you start rolling them up. I’ve found it’s easiest to take a paring knife and cut a V-shape out of the bottom of each leaf to remove the tough rib.
- Buy a large head of cabbage so you have large leaves to work with and extra leaves just in case.
- Switch out the red wine vinegar, for cider vinegar, balsamic vinegar or champagne vinegar.
- Place the cabbage rolls seam side down in the baking dish.
- Cover the baking dish tightly with foil so they steam a little bit in the oven softening the cabbage leaves.
HOW TO STORE THE CABBAGE ROLLS
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or stove top until hot.
Freeze before baking: Make this recipe in advance, follow all the steps just do NOT bake it. Also, make sure the dish you are using is freezer-safe. After everything was added to the casserole dish, cover it tightly in plastic wrap. After that, freeze it for up to 3 months. We do not recommend baking it frozen, thaw first.
Freeze after baking: First, make sure to fully cool the leftovers. After that, if you plan on freezing them in multiple layers in the container or freezer bag, first arrange the rolls separately covered with parchment paper. Next, freeze for 30 minutes. Then, add them to a freezer-safe airtight container or freezer bags and freeze for up to 3 months.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
If you liked this recipe, you might be interested on:
Lamb Meatballs with Pomegranate and Strawberry Sauce
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Cabbage Craving Rolls
Ingredients
Meat Mixture
- 1 lb ground turkey
- ½ cup white onion minced
- 1 garlic clove minced
- 1 sprig fresh rosemary
- 3 sprig fresh thyme
- 1 cup tri-color quinoa cooked
- 1 egg
- ¼ alternative milk unsweetened
- salt and pepper to taste
Homemade Tomato Sauce
- 720 g crushed tomatoes organic in a can or carton
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp oregano
- 1 tbsp red wine vinegar
- 2 tbsp butter I used vegan
- salt and pepper to taste
Instructions
- Preheat oven to 350°F
- Boil a large pot of salted water.
- Immerse the cabbage head in the boiling water. Cook for 3-5 minutes or until cabbage leaves are pliable. Then drain the waiter and set aside.
- For the tomato sauce, mix crushed tomato, powder onion and garlic, oregano, red wine vinegar, salt, pepper until combine. Then, melt the butter in a skillet and add the sauce mixture. Allow it to simmer for about 5-10 minutes.
- In a mixing bowl, combine ground turkey, onion, garlic, thyme, rosemary, egg, unsweetened alternative milk, quinoa, salt and black pepper.
- Lay out a cabbage leaf and spoon the filling mixture into the blanched cabbage leaf, roll it up.
- Pour a layer of sauce into the bottom of a casserole dish. Place the cabbage roll in, side by side and cover them with the remaining sauce. Place a piece of aluminum foil, on the dish.
- Bake for 60 minutes or until cabbage is tender and meat is cooked through.
- Remove form oven and grate with your favorite cheese on top (optional) and sprinkle with oregano or any other herb. Then serve and enjoy!
Notes
- Before boiling the cabbage use a sharp knife to slice the root. This will make it easier to remove the leaves.
- Don’t skip the step to boil the cabbage. It really makes all the difference when it comes to rolling these guys. It is a struggle to roll a cabbage leaf that has not been boiled since it is stiff as a board.
- You’ll need to cut thick part of the cabbage leaves away before you start rolling them up. I’ve found it’s easiest to take a paring knife and cut a V-shape out of the bottom of each leaf to remove the tough rib.
- Buy a large head of cabbage so you have large leaves to work with and extra leaves just in case.
- Switch out the red wine vinegar, for cider vinegar, balsamic vinegar or champagne vinegar.
- Place the cabbage rolls seam side down in the baking dish.
- Cover the baking dish tightly with foil so they steam a little bit in the oven softening the cabbage leaves.