There it was, sitting in the produce bin in my fridge, waiting. A big head of green cabbage. It did not want to become a cold slaw, or a warm slaw. It really kind of hates the word slaw at this point of the year. So what to do with this cabbage?
Cabbage rolls! I’ve never made these before, but I’ve had a few tastes before. Then I happened upon this recipe from Mario Batali on My Yummy Life. This made a big pan of cabbage rolls which were filling and made for several lunch leftovers.
- 1 large head green cabbage
- 1 lbs ground turkey
- 1 c. fresh breadcrumbs
- 1/2 c. Italian parsley – chopped finely
- 10 basil leaves – chopped finely
- 1/2 medium onion – chopped finely
- 1 egg and 1 egg white
- 1 t. salt
- 2 t. freshly ground pepper
- 2 c. tomato sauce
Start by bringing a big pot of water to a boil. Peel off 12-14 large leaves from the head of cabbage and dunk them into the water, submerging all of them. Boil for about 5 minutes or until all of them are flexible. Remove, carefully as they are hot, and let them cool.
In a bowl, mix the turkey, 1/2 cup breadcrumbs, 1/4 cup parsley, basil, onion, eggs, salt and pepper. Mix all together well. In a baking pan, pour about half the tomato sauce on the bottom of the pan. Grab a handful of the meat mixture, place in the center of one of the cabbage leaves, fold in sides and roll up. Place the roll on top of the sauce. Repeat until all the filling has been used. Top with the remaining tomato sauce. Bake for 1 hour at 375. About half way through, top with the rest of the bread crumbs. Once done, you can top with remaining parsley and serve.
Notes: This dish was fine. It just wasn’t very flavorful, but I guess that’s not what it’s going for. Does it use up cabbage? Yes. Is it slaw? No. But it was pretty boring in my book.
Servings: 12-14 cabbage rolls, several meals