Stuffed cabbage rolls with turkey meat

Name: Stuffed cabbage rolls with turkey meat - Catrinel B.
Ingredients: 1 kg of ground turkey (breast and/or boneless thigh) 1 cup of rice (with round grain) 1 bunch of parsley 1 bunch of dill 3; 4 large onions 1 carrot 2 eggs 1 large pickled cabbage 1 cup of tomato paste/tomato juice salt and pepper to taste optional; for serving: hot pepper; sour cream

Meat - Stuffed cabbage rolls with turkey meat by Catrinel B. - Recipia

I often make turkey sarmale, especially when I have good sour cabbage and don't want to use pork. I like it because the filling remains tasty but lighter, and the flavor of the greens and tomato paste balances everything. I usually make a large pot, and keep the rest in the fridge for a few days. The recipe is simple, with common ingredients and no complicated techniques. Quick Info Total Time: about 3 hours and 30 minutes Preparation Time: 30 minutes Baking Time: 3 hours Servings: 8-10 (depending on the size of the sarmale) Difficulty: medium Recipe Type: main, for family meals or holidays Ingredients 1 kg ground turkey (breast and/or boneless thigh) 1 cup round rice 3-4 large onions 1 carrot 2 eggs 1 bunch of parsley 1 bunch of dill 1 large sour cabbage 1 cup tomato paste or tomato juice salt, pepper to taste Optional for serving: hot pepper, sour cream Preparation Method 1. Clean and finely chop the onion. Grate the carrot. 2. Heat a few tablespoons of oil in a pan. Add the onion and carrot, add salt and pepper. Sauté over medium heat until the onion becomes translucent. 3. Add the tomato paste or juice over the sautéed vegetables, stir and let cook for another 2-3 minutes. 4. Add the rice directly to the pan, mix well. Let it cook on low heat for another 1-2 minutes, stirring to prevent sticking. 5. Remove the pan from heat, let it cool slightly, then add the lightly beaten eggs, finely chopped parsley, and dill. Mix everything. 6. Incorporate the ground meat. Homogenize the mixture with your hand or a large spoon to evenly distribute all ingredients. 7. Prepare the cabbage: separate the leaves, cut the thick veins from the base, and keep a few leaves for covering at the end. If the cabbage is very salty, you can rinse the leaves briefly in cold water. 8. Take a leaf, place a teaspoon of the meat mixture in the middle, roll it tightly, and tuck in the sides. 9. Place the stems of dill and parsley, possibly small pieces of cabbage, on the bottom of the pot. Arrange the sarmale side by side, in layers. 10. Chop a few cabbage leaves and place them on top of the sarmale to keep them submerged in liquid. 11. Add a tablespoon of tomato paste and pour warm water to cover the sarmale, without exceeding their level. 12. Put the pot in the oven at a moderate heat for about 3 hours. If the liquid reduces, top up with hot water. 13. The sarmale are served hot, with hot pepper and sour cream. Why I make the recipe often Turkey sarmale are lighter yet still filling. I can make them in advance, they last well in the fridge for a few days, and remain tasty after reheating. They are also suitable for those who don't want pork. Tips and Variations Tips - If the sour cabbage is very sour or salty, rinse the leaves briefly in cold water. - The rice should not be boiled separately; it will expand during cooking. - Don't overstuff each sarmale to prevent them from breaking while wrapping. - The layer of chopped leaves on top helps keep the sarmale from drying out and floating. Substitutions - If you don't have tomato paste, use tomato juice, possibly more concentrated. - The greens can be just parsley or just dill, depending on what you have. - Turkey meat can be replaced with chicken for an even lighter version. Variations - You can add a bay leaf between layers if you like the aroma. - For a richer taste, sometimes I add a little dried thyme to the filling. - If you have leftover vegetables (peppers, celery), you can add them to the mixture, but don’t change the base flavor. Serving Ideas - Sarmale are good with cold sour cream and hot pepper on the side. - They pair well with fresh bread or simple polenta. Frequently Asked Questions 1. Can I boil the sarmale on the stove, not just in the oven? Yes, they can also be made on low heat on the stove. You just need to keep the heat very low and top up with hot water when needed. 2. What type of turkey meat is best for sarmale? It's best to use a mix of breast and thigh, as the thigh has more fat and the sarmale won't turn out dry. 3. How do I know when the sarmale are done? The leaf becomes soft, the filling is firm, and the liquid visibly reduces. You can try one to see if the rice is cooked. 4. What do I do if the cabbage leaves tear while wrapping? Choose softer and thinner parts of the cabbage. If they still tear, patch them with small pieces of cabbage; it won't affect the taste. 5. Can I use fresh cabbage instead of sour? This recipe is designed for sour cabbage; the taste is different with fresh. I don't recommend it, but if you have no other option, blanch the leaves in salted water and the souring is mild. Nutritional Values Estimate for a medium serving (without sour cream): Calories: approximately 200-250 kcal Proteins: 18-20 g Carbohydrates: 8-10 g Fats: 8-10 g Values are estimates and depend on how much meat, rice, and cabbage each sarmale contains and how much sour cream is added when serving. Storage and Reheating Turkey sarmale store well in the fridge for 3-4 days. For reheating, place them in a pot with a little water or heat them in the oven. Freezing is not recommended, as the texture changes. If they run out of liquid while storing, add hot water when reheating.

Stuffed cabbage rolls with turkey meat

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