Turkey-stuffed cabbage



Step 1

Freeze cabbage overnight (or for up to 3 days). Thaw at room temperature for at least 4 hours. Then, cut out core and separate leaves. Alternatively, blanch cabbage: Bring a large pot of water to a boil. Using a sharp paring knife, cut out the core. Using tongs, gently lower the cabbage into the pot and cook until the outer leaves are tender, about 2 to 4 minutes. Carefully remove the outer leaves to a towel-lined tray with tongs, and continue with remaining cabbage until you have about 12 to 15 leaves. Using a paring knife, shave off thick stem at the base of each leaf. 

Step 2

Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and season with ¼ teaspoon salt. Cook, stirring occasionally, until tender, about 5 to 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Transfer half of cooked onion mixture to a large bowl. Then, add tomato sauce, diced tomatoes, vinegar, tomato paste, honey, and paprika to saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld. Taste and season with salt and pepper as desired.

Step 3

Roll cauliflower rice in a clean kitchen towel to absorb excess moisture. Add turkey to bowl with reserved onion mixture along with cauliflower rice, ½ cup sauce, 1¼ teaspoons salt, and ½ teaspoon pepper. Mix until well combined.

Step 4

Preheat oven to 350 degrees F. Spread 1½ cups sauce on the bottom of a 9-by-13-inch baking dish. Thoroughly pat cabbage leaves dry. On a cutting board, place a cabbage leaf with the stem facing you. Place ¼ cup filling in the middle, near the base, and spread into a cylinder. Firmly roll the base of the leaf over the filling, tucking in the sides, until it forms a small packet. Place the cabbage roll seam side-down in the baking dish. Repeat with remaining leaves and filling; you should have about 12 leaves. Spoon remaining sauce over the rolls.

Step 5

Cover the dish with foil and bake until the filling is cooked through and the dish is bubbling, about 70 to 90 minutes. Serve hot.