Turkey Stuffed Cabbage Rolls with Tomato Cream Sauce

Countdown to Turkey Day!

It's still Countdown to Turkey Day and my foodie friends and I are still creating some wonderful Turkey Day Eats!

My goal today was to create a dish that could be prepared a day in advance, refrigerated, then cooked Thanksgiving Day. I accomplished this and more with my Turkey Stuffed Cabbage Rolls with Tomato Cream Sauce.

Don't forget I am also sharing some Turkey Day favorites from my foodie friends below.

Bring a large pot of salted water to boil. Core the cabbage and add it to the pot of boiling water, carefully remove cabbage leaves as they loosen, you need 8 large cabbage leaves.

Set aside while we prepare the stuffing.

Saute the veggies in olive oil, allow to cool. Take the ground turkey or beef, add seasonings, rice and veggies, mix well and use a 1/2 cup measuring cup to divide stuffing into 8 servings.

Cut a V into the cabbage to remove hard stem...place the meat mixture, fold over the small ends, then roll up.  Repeat, place into a greased casserole dish.

Mix tomato sauce and cream of mushroom mixture. Pour over cabbage rolls, cover dish with foil and bake for 40 minutes at 350 degrees.

Remove foil from dish, baste rolls with sauce and bake 10 more minutes. 

Serve hot with extra sauce on the side. The sauce will thicken as it sits. You can also take the sauce, add a little broth, bring to a boil and reduce heat to simmer for about 5 minutes.

My foodie friend Amy at What Jew Wanna Eat, created this wonderful Mushroom Challah Dressing for her Countdown to Turkey Day Eats!


Turkey Stuffed Cabbage Rolls with Tomato Cream Sauce

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4

Ingredients:

1 lb ground turkey or beef
1 head of cabbage
1 bell pepper, diced
1 stalk celery, diced
1 small onion, diced
3 cloves garlic, minced
1 cup cooked rice
1 tablespoon black pepper
1 tablespoon creole seasonings
1 tablespoon garlic powder
1 tablespoon onion powder
1 cup tomato sauce
1 can cream of mushroom soup
extra virgin olive oil

Directions:

Preheat oven to 350 degrees.

Mix seasoning blend and set aside.


Bring a large pot of salted water to boil. Core the cabbage and add to boiling water. Allow cabbage to boil about 10 minutes, slowing removing layers of cabbage as it boil.

You need 8 whole leaves. Set aside while we prepare the filling.

Add two tablespoons of olive oil to pan, add all the chopped veggies minus the garlic. Season with 1 teaspoon of seasoning blend, saute 5 minutes, add garlic and cook 1 minute more. Allow to cool about 5 minutes.

In a large bowl add cooked rice, ground turkey or beef, the remaining seasoning blend, mix well. Add cooked veggies and mix well. Divide mixture using 1/2 cup measuring cup into 8 balls.

Take cabbage leave, flip on back and cut a little V slit to remove the hard stem. Place 1 ball of stuffing into cabbage, fold over the long ends of cabbage like a package, then roll. Place into a greased casserole dish, repeat.

Take cream of mushroom and tomato sauce, mix well. Pour over cabbage rolls. Cover dish with foil and bake 40 minutes at 350 degrees.

Remove foil, baste with pan sauce and bake 10 minutes more. Enjoy!