Stuffed Cabbage Rolls


I usually make stuffed cabbage rolls with ground beef, but this time I found this recipe and  decided to try making them "italian style". They were a big success! We loved them!


One large cabbage makes 8 rolls

Core as much of the cabbage as possible before the actual steaming. 
Do not remove the outer leaves.
Steam the whole cabbage in a large pot with about 2 inches of water.
As the leaves soften, remove them one at a time,
Steaming the whole cabbage should take around 25 minutes
Cabbage leaves should be soft but not mushy
When the cabbage has cooled enough to handle, use a pairing knife and cut off the thick base of the cabbage leaves. 

Stuffing Mixture:
1 lb of ground turkey 
1/2 cup of chopped onion
1/2 cup of grated asiago cheese
1/4 cup of grated parmesan cheese
2 garlic cloves, minced
10 oz of Cooked brown rice
1/4 cup of chopped parlsey
1/2 Chicken broth
salt and pepper
paprika

Brown the turkey and onion. 
Transfer into a large bowl and add the grated asiago cheese, garlic, brown rice, chopped parsley, salt and pepper to taste.

Stuff each cabbage leaf and fold them over like a burrito, place the rolls seam down in a baking dish that has some chicken broth on the bottom (1/2 cup).
Drizzle cabbage rolls with olive oil and sprinkle with paprika, grated parmesan, salt and pepper.
Cover loosely and bake for 35 minutes in a 350 degree oven.
Then remove the foil and broil on low until lightly browned, like so:






Basil white wine sauce:
Saute 2 shallots in 1 TB of butter, deglaze with 1/4 cup of white wine, then add to that 1 1/2 cups of chicken broth and equal amounts of cream and whisk together. 
Snip in fresh basil into the sauce and let it reduce down until thickened, adding salt and pepper to taste.
Spoon the sauce over the cabbage rolls when serving.



Enjoy with a fresh cucumber/tomato salad:


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