Happy (almost) St. Patty’s Day! What a perfect opportunity to make delicious stuffed cabbage. Believe it or not this was my first attempt at cooking this dish, and it was wonderful!
This recipe is super easy to follow. Who doesn’t love food you can quickly throw together, put in a crock-pot, and go about your day until it’s ready?
- 12-14 leaves of cabbage
- 1 cup cooked brown rice
- 1 egg
- 1 pound of ground turkey
- 1/2 medium yellow onion diced
- 1 tsp salt and pepper
- 1 tbsp Mrs. Dash table blend
- 1 tsp lemon pepper seasoning
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 can tomato sauce
Prepare rice as directed. Carefully peel off 12-14 leaves of cabbage. Boil each leaf for about two minutes.
Mix brown rice, ground turkey, onion, salt/pepper/Mrs. Dash, and an egg together in a medium-sized bowl.
Place meat mixture into the cabbage leaves. Roll up, tucking in the ends to make sure none will spill out.
Line the cabbage rolls in a greased crock-pot. Whisk together tomato sauce, lemon pepper seasoning, brown sugar, and Worcestershire sauce. Pour over cabbage rolls. Cook on high for 4-5 hours, or on low for 9.
FOR THE GARLIC MASH:
- 3 medium or large red potatoes cut into thirds
- 3 cloves of garlic
- 1/4 cup plain almond milk
- 1/4 cup Parmesan cheese
- 2 tbsp margarine
Cut potatoes into thirds and peel garlic. Boil in a covered pot for 20 minutes or until soft.
Drain potatoes and garlic. Add in the margarine, almond milk and Parmesan cheese. Mash with a hand masher. Feel free to add in more almond milk if the consistency is not creamy enough.