Sweet & Sour Cabbage Rolls

Sweet & Sour Cabbage Rolls could be just the gluten free and dairy free recipe you've been looking for. This recipe makes 6 servings with 271 calories, 26g of protein, and 5g of fat each. For $2.6 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 2 hours. A mixture of honey, lean ground turkey, tomato sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe from Eating Well has 1035 fans. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is super. If you like this recipe, take a look at these similar recipes: Sweet and Sour Cabbage Rolls With Sauerkraut, Stuffed Cabbage Rolls With Sweet and Sour Sauce, and Sweet 'n Sour Stuffed Cabbage Rolls ("golumbke").

Servings: 6

Preparation duration: 40 minutes

Cooking duration: 80 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Bring rice and water to a boil in a small saucepan. Cover, reduce heat, and simmer until the water is absorbed, 25 to 30 minutes. Set aside to cool.Meanwhile, bring a Dutch oven full of water to a boil over high heat. Boil the 12 largest outer cabbage leaves for 6 minutes. Drain and rinse under cool water until room temperature. Chop enough of the remaining cabbage to equal 2 cups. (Save the rest for another use.)Heat oil in a large saucepan over medium heat. Add onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice; cook, stirring, until the liquid has almost evaporated. Let cool for 10 minutes.Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.Preheat oven to 375F. Coat a 9-by-13-inch pan with cooking spray.Lay one cabbage leaf on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leafs center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover the pan tightly with foil.Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.

 

Step by step:

1. Bring rice and water to a boil in a small saucepan. Cover, reduce heat, and simmer until the water is absorbed, 25 to 30 minutes. Set aside to cool.Meanwhile, bring a Dutch oven full of water to a boil over high heat. Boil the 12 largest outer cabbage leaves for 6 minutes.

2. Drain and rinse under cool water until room temperature. Chop enough of the remaining cabbage to equal 2 cups. (Save the rest for another use.)

3. Heat oil in a large saucepan over medium heat.

4. Add onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes.

5. Add garlic; cook, stirring, for 30 seconds.

6. Add 4 tablespoons lemon juice; cook, stirring, until the liquid has almost evaporated.

7. Let cool for 10 minutes.

8. Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.Preheat oven to 375F. Coat a 9-by-13-inch pan with cooking spray.Lay one cabbage leaf on your work surface; cut out the thick stem.

9. Place about 1/3 cup of the turkey mixture in the leafs center. Fold the sides over the filling, then roll closed.

10. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling.

11. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl.

12. Pour evenly over the rolls. Cover the pan tightly with foil.

13. Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.

Nutrition Information:

covered percent of daily need