Turkey Cabbage Rolls

  • 450g Fresh Turkey Mince
  • 12 cabbage leaves
  • 1⁄2 cup uncooked white rice
  • 1⁄4 cup onion, finely chopped
  • 2 eggs
  • 1⁄4 teaspoon black pepper
  • 1⁄4 teaspoon basil
  • 2 teaspoons parsley
  • 1⁄4 cup water
  • Sauce
  • 85g tomato paste
  • 2 tablespoons lemon juice
  • 1 cup water
  • 1 tablespoon sugar

Preheat oven to 160ºC. Boil a large pot of water, add cabbage leaves and cook for 3 minutes, or until leaves are softened. Drain and set aside to cool.

In a large bowl, combine turkey mince, rice, onion, eggs, basil, parsley and water, season with cracked pepper.

Divide the mince mixture into 8 equal portions, shape into long patties, place on cabbage leaves, fold sides of leaf in over turkey mixture and roll to enclose. Place rolls in a single layer in a baking dish, seam side down.

To make sauce, whisk all ingredients together in a jug to combine. Pour over cabbage rolls. Cover baking dish with foil, bake for 50 minutes. Remove foil, baste rolls with sauce, bake for 10 minutes.

Serve with any sauce from baking dish, lemon wedges and sweet potato mash if desired.

Features

  • General Turkey Tips
  • New Turkey Cuts
  • Easier Roast Turkey : Hot New Video!

Turkey Tips

  • Always store cooked foods above raw foods in the refrigerator.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Defrost in the refrigerator only, not on the bench.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.