Stuffed cabbage rolls with turkey and pickled cabbage in a nest
Stuffed cabbage rolls with turkey and pickled cabbage in a nest The first time I tried stuffed cabbage rolls with turkey, I was a bit skeptical. I usually preferred the fasting versions or those with pork, but this turkey version really changed my preferences. They are cooked just like classic cabbage rolls, only they are lighter, and in the clay pot, they acquire a special aroma. I make them quite often, especially when I have good cabbage and leftover pork rind from other recipes. Quick info Total time: about 4-5 hours (includes preparation, rolling the cabbage rolls, and baking time) Preparation time: 1-1.5 hours Cooking time: 3 hours (in the oven) Servings: 8-10 people Difficulty: medium Recipe type: festive food or for a meal with multiple guests Ingredients 2-3 heads of pickled cabbage (choose as compact as possible, with whole leaves) 600 g turkey meat (boneless, for mincing) 4-5 large onions 2 large carrots 2 tablespoons of roasted pepper paste 4-5 tablespoons of tomato paste 1/2 cup of tomato juice (homemade) oil (for sautéing vegetables) 1 cup rice fresh parsley fresh dill dry thyme salt pepper 1 teaspoon sweet paprika 1 egg pork rind (for 'nests' and tying the cabbage rolls) Preparation method 1. Soak the pickled cabbage in warm water for at least an hour, or longer if it is very salty. Use the large leaves to wrap the 'nests'. 2. If using a clay pot, fill it with water and let it soak covered for 1-2 hours to prevent cracking in the oven. 3. Wash the turkey meat well, then mince it with a meat grinder. 4. Finely chop the onion, and grate the carrots on a large grater. 5. In a large pot, add a bit more oil than usual and sauté the onion over medium heat, stirring occasionally. When it starts to become translucent, add the grated carrot and continue to sauté for another 3-4 minutes. 6. Add the 2 tablespoons of roasted pepper paste and the tomato paste (4-5 tablespoons), mix well, and let it cook for another 1-2 minutes. Remove the pot from the heat. 7. In a large bowl, combine the minced meat, the onion and carrot mixture with sauce, the washed rice (rinsed 2-3 times), chopped parsley and dill, paprika, salt and pepper to taste, plus the whole egg. Mix everything very well. The filling should be homogeneous. 8. Remove the cabbage leaves from the water and gently squeeze them. Keep the large leaves for wrapping the nests, and cut the rest into suitable sizes for small cabbage rolls. 9. Take a piece of leaf, place a teaspoon of filling in the middle, and roll tightly, sealing the ends. 10. For 'nests', use large cabbage leaves: place 4 small cabbage rolls, a few strips of pork rind, and tightly pack to form a bundle. Tie with thin strips of pork rind so that they do not come apart while boiling. 11. Discard the water from the clay pot and place a layer of chopped cabbage and a little dry thyme at the bottom. 12. Arrange the nests of cabbage rolls in the pot. Sprinkle the remaining chopped cabbage on top and pour the tomato juice. 13. Add enough water to cover everything well. Put a lid on and place the pot in the preheated oven at the appropriate temperature. 14. Bake for about 3 hours. Check if they are done, then turn off the oven and let the pot cool slowly inside. Why I make this recipe often It is one of the versions of cabbage rolls that I tolerate very easily because they are not heavy or bland. The ingredients are simple, the filling does not dry out, and the pork rind helps with the texture. If there are leftovers, they can be reheated without any problems. I often cook them when I want something hearty but not very greasy. Tips and variations Tips If the cabbage is too salty or too sour, change the water a few times before using it. Choose turkey meat with a little fat if you can, not plain breast. Do not overdo it with the rice so that the filling does not become too dry. The cabbage rolls should be rolled small to fit well in the nests. Substitutions The roasted pepper paste can be omitted if you do not have it, but it gives a distinct flavor. You can use store-bought tomato juice, but homemade changes the final taste. There is no direct substitute for pork rind, but you can tie with kitchen twine if you don't have it. Variations If you do not want to make nests, you can just make small classic cabbage rolls, but the nests keep the cabbage rolls juicy. Carrots can be omitted, but they add sweetness and color. If you do not have a clay pot, use a cast iron or stainless steel pot, adjusting the baking time if needed. Serving ideas They are good warm, with fresh bread or polenta. They go well with sour cream if you are not fasting. They can be served directly from the clay pot, looking very nice on the table. Frequently asked questions 1. Can the recipe be made without pork rind? Yes, but the pork rind helps with the taste and keeping the nests tied. Without pork rind, you can tie with kitchen twine, but the flavor will be different. 2. What turkey meat is more suitable? Thigh meat is tastier than plain breast, has a little fat, and does not dry out the cabbage rolls. 3. If I don’t have a clay pot, can I use a regular pot? Yes, but in a clay pot, the cabbage rolls come out more tender. In a regular pot, monitor so that the water does not reduce too much during boiling. 4. Is the rice added raw or cooked? The rice is added raw, just washed well, to absorb the flavors from the filling. 5. Can I use another cabbage other than pickled? This recipe is designed for pickled cabbage. With sweet cabbage, the cabbage rolls will come out blander, and the boiling time needs to be adjusted. Nutritional values (estimated calculation for an average serving, approximately 350 g) Calories: 260-290 kcal Protein: 17-19 g Carbohydrates: 25-30 g (from rice, vegetables, and cabbage) Fat: 8-10 g Values may vary depending on how much rice and pork rind you use. It is a recipe with low fat compared to traditional pork cabbage rolls. Storage and reheating Turkey stuffed cabbage rolls can be stored in the refrigerator for up to 4 days, well covered in the pot they were cooked in. When reheating, add a little water or tomato juice so they do not dry out. They can be reheated in both the oven and the microwave, but I prefer the oven to maintain the texture. If left in the clay pot, covered, they keep even better. I do not recommend freezing, as pickled cabbage changes its texture.
Preparation
We soak the cabbage in warm water. If you are using a clay pot, fill it with water, cover it, and let it sit for at least 1-2 hours. We wash the turkey meat and grind it. We peel the onion and chop it finely. We peel the carrot and grate it with a large grater. We put a little more oil in a pot to heat, sauté the onion, then the carrot. We add the pepper paste, tomato paste, let it cook for another 1-2 minutes, then remove the pot from the heat. In a bowl, we put the minced meat, the mixture of onion, and the rice that we wash in 2-3 waters. We add chopped parsley and dill, paprika, salt, and pepper to taste, the egg, and mix well. We squeeze the cabbage leaves to remove water, leaving the largest ones whole for nests, while we chop the rest depending on how big we make the rolls. We take a small leaf, put a little filling, roll the rolls, close the ends, and place them on a platter. For nests, it is preferable for the rolls to be small. We take a large cabbage leaf, put 4 rolls, 2-3 strips of rind, then wrap them well. To keep them tightly packed and avoid surprises of them coming apart while boiling, we tie them with strips of rind. We throw out the water from the clay pot, place pieces of cabbage on the bottom, and sprinkle a little dried thyme. We arrange the nests of rolls, on top we put a little chopped cabbage and homemade tomato juice. We pour water until they are covered and put them in the oven at a suitable temperature. We check them after about 3 hours, and when they are cooked, we turn off the oven and leave the pot there until it cools completely. Enjoy your meal!
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