Definitely in my top ten comfort food of all time. My grand mother makes some incredible stuffed cabbage leaves but this isn’t her recipe. This is the feel good recipe I made a few weeks ago when turkey is what was left at the grocery. What started as fun experiment turned out to be amazing and I ate these bad boys in three days!
My initial goal was to freeze some but they didn’t make it to the freezer. Looks like I’ll be making a new batch very soon.
I hope you get to try and like this recipe <3
- For the filling:
- 454g of ground turkey
- 8g of minced garlic (about 4 cloves)
- 140g of cooked rice (I used a left over basmati)
- 0.05g of dried oregano
- 1g of dried basil
- 0.08g of paprika
- 30g of oyster sauce
- Salt & pepper to taste
- Whole green cabbage
- 640g of strained tomatoes (1 tall bottle)
- - Mix all the ingredients for the filling. Cover and reserve in the fridge.
- - Start boiling water with a bit of salt (optional), in a medium pot, on the stove top. Pre-heat the oven at 350F.
- - Look at the direction of the leaves, on the cabbage and cut in the middle. Reserve one half in the fridge and, after carefully removing the stem, drop the other half in the billing water. Boil a few minutes at the time, just until the latest leave can be removed easy and intact. Repeat the process for each leaves until you went through the whole head.
- - For the leaves that has an unbendable stem, slim it down with a knife until the stem part is almost as thin as the leaves. The goal is to be able to fold the leaves.
- - Take the filling out of the fridge and wrap a portion of cabbage leave, continue until you're done.
- - Place the stuffed cabbage leaves in a dutch oven, making sure to add a bit of tomato sauce at the bottom of the pot before adding your first layer of leaves. Pour the rest of the strained tomatoes on top and roughly distribute it everywhere. Cover and cook in the oven for 1 hour.