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BTD Forums  /  Cook Right 4 Your Type  /  Nomad's Turkey Cabbage Roll
Posted by: passionprincess, Sunday, September 11, 2011, 12:40pm
Cabbage rolls are in the oven! Made 10 rolls so I can bring them to school for lunch or have a quick meal after school.

1 lb ground turkey
1 cup cooked brown rice
2 sweet onions (minced)
1 head of garlic (minced)
8 cabbage leaves
2 eggs

Spices:
Sea Salt
Red Pepper flakes (cayenne)
Paprika
Cumin
Parsley

I steamed the bigger, outer leaves of the cabbage until they were soft enough to be bent (wilted)

While the leaves are being steamed, mix brown rice, ground turkey, eggs, onion, garlic, and spices and mix well. It should have a goopy batter-like consistency.

Grease a glass casserole dish or baking dish with olive oil (or other oil)

After the leaves are finished steaming, place on a plate and let it drain. Take 1 leaf and place about 2.5-3 tablespoons of turkey rice "goop" onto the center of the leaf (where the stem is). Fold the bottom of the stem, then the right and left side of the leaf. Roll the top portion of the leaf into the section surrounding the mixture. Lay seam side down. Continue until you run out of mixture and leaves.

Cook for 1 hour at 375 degrees. I am leaving my cabbage uncovered so the leaves can dry out a bit. I am covering my cabbage rolls at about 30 minutes into the cooking time so that the leaves so not burn.

You can also make a tomato or sauerkraut sauce. I might use pureed sour kimchee (which reminds me a lot of tomato sauce) and some cheese for topping if I feel like it. Also, a simple lemon juice-olive oil sauce with a bit of sea salt would be fabulous, too!

I am going to freeze 6 and have 4 to in the refrigerator.

As for the leftover heads of cabbage... kimchee or sauerkraut!
Posted by: RedLilac, Sunday, September 11, 2011, 1:34pm; Reply: 1
I love cabbage rolls but I got sick last year after eating them at a fest.  I thought they looked too light.  Sure enough when I went back to ask the ingredients they rolled them in corn meal.  Now at restaurants, I ask before ordering.

I wish I could taste your cabbage rolls.  My mouth is watering.
Posted by: Drea, Sunday, September 11, 2011, 1:38pm; Reply: 2
Even though I'm a Warrior, the only ingredient that is an avoid on my swami is the red pepper flakes, as cabbage is a neutral, and most almost every other ingredient is either a superfood or diamond for me. So, thank you for posting the recipe (did you also add it to the recipe database?), and folks...don't be shy about looking for recipes that aren't "for" your GTD, because you may be surprised! :D
Posted by: passionprincess, Sunday, September 11, 2011, 1:54pm; Reply: 3
RedLilac,

Sorry to hear about the cornmeal experience!

I am not too far from you... about 1.5 to 2 hours. Want to come over? ;D

Quoted from RedLilac
I love cabbage rolls but I got sick last year after eating them at a fest.  I thought they looked too light.  Sure enough when I went back to ask the ingredients they rolled them in corn meal.  Now at restaurants, I ask before ordering.

I wish I could taste your cabbage rolls.  My mouth is watering.


Posted by: passionprincess, Sunday, September 11, 2011, 1:57pm; Reply: 4
The red pepper is a black dot for me. I did not use the Korean red pepper but I had some red pepper from a while back. I just threw in whatever I had on my spice rack.

You are welcome! I am looking for foods I can cook in huge batches so I do not have much to do during the week. I always have brown rice sourdough starter flour on my counter, ready to go, so I can pour some into a bowl, throw in an egg, some sea salt, a bit of rice flour, and agave syrup to make a pancake or crepe. I use the crepe as a wrap and put liver pate, veggies or whatever floats my fancy and throw it into my lunch box. I keep about 5-6 boiled eggs on hand, too.

I would have added bell peppers, broccoli, etc. and other veggies into the cabbage roll, too but I wanted to keep things simple this time. I will add it to the recipe database once I figure out how much of the spices I used! I just threw things into the mix.

Quoted from Drea
Even though I'm a Warrior, the only ingredient that is an avoid on my swami is the red pepper flakes, as cabbage is a neutral, and most almost every other ingredient is either a superfood or diamond for me. So, thank you for posting the recipe (did you also add it to the recipe database?), and folks...don't be shy about looking for recipes that aren't "for" your GTD, because you may be surprised! :D


Posted by: san j, Sunday, September 11, 2011, 7:49pm; Reply: 5
Looks good. :D
Posted by: ABJoe, Sunday, September 11, 2011, 8:22pm; Reply: 6
I made a meal last week with similar ingredients.

I browned 1 lb. ground turkey, spiced with garlic powder and cumin to taste.
Added 1/2 head cabbage, shredded as if for cole slaw.
Essentially stir fry / steam until the cabbage is soft-crunchy.

Served this with brown rice on the side...
Posted by: passionprincess, Monday, September 12, 2011, 12:57am; Reply: 7
I found recipes where they browned the turkey and onions before stuffing the cabbage leaves. Might try that next time. However, the recipe above is the quick and dirty way. ;D

I like the fact that the cabbage rolls are "neat little packages" and they can toted in a small container very easily. My friend prepared it with a sauce and without steaming the leaves before stuffing. The sauce was great but the leaves were so tough that you could not cut into it without a knife. Steaming the leaves made it soft enough to cut through with a fork - definitely great for a school lunch.
Posted by: san j, Monday, September 12, 2011, 1:05am; Reply: 8
And I like your recipe better than the ABJoe one because your rice is inside the roll with the turkey, bound with the egg: Classic. That's my taste, however. :)
Posted by: deblynn3, Monday, September 12, 2011, 1:14am; Reply: 9
PP your rice sourdough. Did you do it just as you would wheat? I'm planning on making my own sourdough bread, I was going to do rye, but the rice would be more compliant and is easier for me to get here. sourdough bread is usually moister this might work out well with rice flour since is usually make a dry bread.

Sorry folks for going off topic :B
Posted by: passionprincess, Monday, September 12, 2011, 1:26am; Reply: 10
I used milk kefir whey + brown rice flour. I know you can do the same with water kefir. It took much longer using water and I preferred the kefir batch better.

Quoted from deblynn3
PP your rice sourdough. Did you do it just as you would wheat? I'm planning on making my own sourdough bread, I was going to do rye, but the rice would be more compliant and is easier for me to get here. sourdough bread is usually moister this might work out well with rice flour since is usually make a dry bread.

Sorry folks for going off topic :B


Posted by: Drea, Tuesday, September 13, 2011, 4:10am; Reply: 11
Quoted from passionprincess


1 lb ground turkey
1 cup cooked brown rice
2 sweet onions (minced)
1 head of garlic (minced)
8 cabbage leaves
2 eggs



A whole head of garlic? I love garlic, but that might be a lot even for me!

I'm definitely going to try these soon; every time I read the title, I get hungry!
Posted by: passionprincess, Tuesday, September 13, 2011, 4:39am; Reply: 12
It seems like a lot but once it cooked, you can't even taste it. It might be because I used a lot of cumin...

I used to be garlic phobic until Thanksgiving 2010 (just recently). I minced it so finely, you cannot even tell it is there. I am doing it for the nutrients and garlic is a diamond for me. ;D

Quoted from Drea


A whole head of garlic? I love garlic, but that might be a lot even for me!

I'm definitely going to try these soon; every time I read the title, I get hungry!


Posted by: RedLilac, Friday, September 16, 2011, 3:14pm; Reply: 13
Quoted from passionprincess
RedLilac,

Sorry to hear about the cornmeal experience!

I am not too far from you... about 1.5 to 2 hours. Want to come over? ;D



You don’t say what town or state you’re in.  I’m headed east next week for business.  Lansing, MI.  Can you send some over to my hotel?  ;>)
Posted by: David, Sunday, September 18, 2011, 2:31am; Reply: 14
Looks yum yum yummy! I like Nomad's menu! Think I'm part Nomad and have lived in more than 35 homes. Perhaps I ought to get my blood type redone.  :)
Posted by: geminisue, Sunday, September 18, 2011, 9:16pm; Reply: 15
ABJOE- this is so much easier to make, and easier to eat- no cutting necessary, and those cabbage leaves, are tricky to cut, especially away from home lol
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