TURKEY SAUSAGE CABBAGE ROLLS
I practically grew up in my Polish grandmother's kitchen, watching Babci cook and listening to her stories. I made her cabbage roll recipe healthier with whole grains and turkey, but kept the same rich flavors I remember. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In batches, cook cabbage leaves in boiling water until crisp-tender, about 5 minutes. Drain; cool slightly., In a large bowl, combine rice mix, onion, red pepper, parsley and seasonings. Add turkey and sausage; mix lightly but thoroughly. , Line bottom of a 6-qt. slow cooker with medium cabbage leaves, overlapping as needed. Trim thick veins from bottom of large cabbage leaves, making V-shaped cuts. Top each with about 1/2 cup filling. Pull cut edges together to overlap, then fold over filling; fold in sides and roll up. Layer in slow cooker, seam side down. Pour vegetable juice over top., Cook, covered, on low until cabbage is tender, 7-9 hours (a thermometer inserted in filling should read at least 165°).
Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 681mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
ROLLED TURKEY BREAST WITH HERBY LEMON & PINE NUT STUFFING
No need for impressive carving skills with this easy-to-serve festive dish with creamy gravy. Our simple rolled turkey breast with pine nut stuffing is ideal for a fuss-free Christmas
Provided by Jane Hornby
Categories Buffet, Main course
Time 2h30m
Yield Serves 6-8, plus leftovers
Number Of Ingredients 18
Steps:
- First prepare the stuffing. Heat the butter and oil in a large frying pan, then soften the onion without colouring for 10 mins. Tip into a bowl. Add the pancetta or bacon to the pan, fry for 5 mins until golden, then add the pine nuts, garlic, sage and lemon zest. Fry for 1 min more until fragrant and the pine nuts are starting to brown. Stir in the chopped parsley. Tip into the bowl with the onions, then bind with the crumbs, egg and seasoning.
- Butter and season a sheet of turkey foil or use 2 sheets of foil crimped together to make a sheet about 50 x 60cm. Lay five long pieces of string over the foil like rungs of a ladder, ready to tie the breast together. Arrange the pancetta or bacon in a lattice over the middle of the foil, on top of the string.
- Open out the butterflied breast, skin-side down, and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5cm thick all over. Trim the sides so that you have a roughly rectangular shape (but be careful not to cut the skin). Lift onto the pancetta, then fill any gaps with the trimmings. Season, then press the stuffing along the middle of the joint. Pull up the sides at one end, tucking in the short end, then tie the string tightly so that the stuffing is encased. Repeat with all the strings. Wrap up tightly in the foil, then turn the roll over so that the pancetta is on the top. Can be left in the fridge for up to 2 days.
- Heat oven to 190C/fan 170C/gas 5. Sit the joint in a roasting tin and roast for 40 mins per kg or until a skewer inserted into the middle comes out very hot and the juices run clear. Unwrap for the last 10 mins of cooking.
- Lift the joint onto a board and leave to rest, covered, for at least 10 mins. For the gravy, heat the tin on the hob, then splash in the wine and any juices. Reduce by half, then add the stock and repeat. Pour in the cream and bubble to a slightly reduced sauce. Season to taste, then stir in the parsley.
Nutrition Facts : Calories 850 calories, Fat 43.5 grams fat, SaturatedFat 16.2 grams saturated fat, Carbohydrate 18.6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 96 grams protein, Sodium 2.96 milligram of sodium
CABBAGE WRAPS
This is a delicious recipe for traditional cabbage rolls. In summer when tomatoes are plentiful, I use peeled fresh tomatoes instead of canned diced tomatoes to reduce the sodium. -Dolly Mullen of Langley, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside., In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. , Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling., In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11x7-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 281 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 897mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 4g fiber), Protein 24g protein.
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