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Loaded Stuffed Cabbage Rolls

Loaded Stuffed Cabbage Rolls.

As in…don’t hold back on the veggies.  This was a fabulous way to work through the last few fresh veggies that needed to be eaten before it was back to the Farmers Market on Wednesday.  This included a gorgeous head of cabbage that I was persuaded to buy (I just love farmers).

Loaded Cabbage Rolls

I cut the bottom off the cabbage, then gently loosened and peeled back what I thought was enough leaves (about 8).  Should have done 12.  I placed them over a steamer basket and steamed them over boiling water for about 10 minutes, until they were soft and pliable.

Loaded Stuffed Cabbage Rolls

I wanted to take the flavor in a Southwest direction, so the filling was a combination of sautéed veggies (onion, carrots, celery, garlic, zucchini, corn off the cobb), 1 cup of black beans (drained & rinsed), 1/2 cup uncooked long grain rice, 1/2 cup salsa, and 1 lb. raw ground turkey burger (omit for a vegetarian version).  I added 1 egg white, 2 Tbl. Worcestershire, 3 Tbl. fresh cilantro, cumin, chili powder, dried oregano, salt & pepper.

Loaded Stuffed Cabbage Rolls

To make the cabbage rolls, I put a generous amount of filling into six of the cabbage leaves and rolled them loosely to allow the filling to expand.

Loaded Stuffed Cabbage Rolls

I lined the bottom of our Dutch oven with a couple leaves then nestled the rolls on top.  You can see from the picture that I had extra filling.  Hmm.  Just then a brilliant suggestion came from my right side….”that filling sure would be good wrapped in a flour tortilla.”  So while I enjoyed Loaded Stuffed Cabbage Rolls for dinner, B enjoyed Loaded Enchiladas.  We were both VERY happy (and so were two lunch buddies at the office).  This recipe definitely makes enough to {Share the Love}.

Loaded Stuffed Cabbage Rolls

Loaded Stuffed Cabbage Rolls

Loaded Stuffed Cabbage Rolls
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
For the cabbage and sauce...
  • 12 cabbage leaves, steamed
  • 1 14.5 oz. can tomato sauce
  • 1 33 oz. can diced tomatoes no-salt added)
  • ½ tsp. ground oregano
  • salt & pepper to taste
For the filling...
  • 1 Tbl. olive oil
  • 1 small onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 2 garlic cloves, minced
  • 1 small zucchini, diced
  • 2 ears corn, kernels removed (or about 1 cup frozen)
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. ground oregano
  • ¼ tsp. cayenne
  • ½ tsp. salt
  • ½ tsp. pepper
  • a good handful of fresh cilantro, about 3 Tbl. chopped
  • 1 cup black beans, rinsed and drained
  • ½ cup long grain rice, uncooked
  • 1 lb. ground turkey, uncooked (omit for vegetarian version)
  • 1 egg white
  • 2 Tbl. Worcestershire sauce
  • ½ cup salsa
Instructions
For the cabbage and sauce...
  1. Cut the bottom of a head of cabbage. Gently loose and remove 12 leaves. Place over a steamer basked over a large pot of water, cover and steam for about 10 minutes until leaves are soft and pliable.
  2. In a large skillet over medium heat, add 1 Tbl. olive oil. Add onion, carrot, celery and saute until just tender, about 5-7 minutes. Add in garlic, zucchini, and corn and saute another 2-3 minutes. Add chili powder, cumin, oregano, cayenne, salt & pepper and stir until combined well. Remove to a large mixing bowl.
  3. In same skillet over medium heat, combine the tomato sauce and diced tomatoes. Season with oregano and salt & pepper to taste. Simmer gently for about 10 minutes. Adjust seasoning to taste.
  4. To the sauteed veggie mixture, add cilantro, black beans, rice, ground turkey, egg white, Worcestershire, and salsa. With hands combine ingredients until just blended.
  5. Preheat oven to 350 degrees. Line bottom of dutch oven with 2 steamed cabbage leaves.
  6. Roughly divide mixture into 10 equal portions. Spoon each portion on a cabbage leaf and roll beginning at the stem end of the leave. Fold in sides as you loosely roll. Place seam side down in the Dutch oven. Once you have one layer of rolls spoon about ⅓ of the sauce over the rolls. Continue to add filled rolls in a 2nd layer, then cover with remaining sauce.
  7. Place Dutch over covered in preheated oven and bake for 1 hour and 10 minutes.
Notes
Per Serving (1 cabbage roll & ½ cup sauce) = 5 WW Pts+

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