Delicious Polish Cabbage Rolls

 

When I was a young girl, my German step-grandmother made delicious Polish cabbage rolls.  Although she never taught me the recipe, I figured it out later and decided to make them for myself.  Polish cabbage rolls always seemed like an impossible feat and so complicated that an average person would never be able to pull it off.  Not only did I pull it off, but it was absolutely a crowd pleaser and my kids eat it up!  I also made a few substitutions that make my Polish cabbage roles healthier than the average.  Although my cabbage roles did not have the traditional heavy beef flavor, I substituted turkey which seemed like a close second.  It was delicious and I hope you love this healthier version of a traditional favorite!

Recipe:

1 large head of cabbage - about 3 lbs
1 tbs olive oil
1 onion diced
4-5 garlic cloves, minced
a handful of mushrooms (any will do), finely diced
1 lb ground turkey
3/4 cup uncooked long-grain rice (brown or white)
a generous handful of fresh parsley, chopped
1 cup Pomi strained tomatoes or canned tomato puree
1 1/2 tsp salt
pepper to taste
3/4 cup liquid (cabbage water mixed with tomato sauce)

Instructions:
1.  Bring a large pot of water to boil.  Cut the center core of cabbage and place, core side down, in boiling water.  Cover and simmer for 10 minutes.
2.  While cabbage simmers, heat oil in a pan over medium heat and saute onion and garlic for 3-5 minutes until browned. Add mushrooms and cook another 2 minutes.  Transfer mixture to a bowl to cool.
3. Remove cabbage to a rimmed baking sheet, keeping water in the pot.  Gently remove leaves from cabbage, cutting away from the core with a small knife.  Set aside the best 16 unbroken leaves ad cut off the thick spin in the center for easier rolling.  Set all remaining broken or small cabbage leaves aside.
4.  Preheat over to 350 degrees.
5.  To the cooled onion mixture, add meat, rice, parsley, tomato, salt, and pepper.  Combine well.
6.  Place about 1/4 cup filling in each leaf, roll, and place seam side down in a 13 x 9-inch pan.  Pour liquid over rolls and lay some leftover leaves on top.  Cover pan tightly with foil, and bake for 1 1/2 hours. 
7.  Remove from oven and let rest 30 minutes or better still, refrigerate overnight. 
8.  Serve with a little butter or sour cream!

Hope you enjoy this delicious, low-cost, and fun recipe!  Enjoy!