Portugese Turkey Rolls
"The orignal recipe used ground beef but I prefer to use turkey."
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Yields:
-
16 rolls
- Serves:
- 8
ingredients
- 1 head cabbage
- 2 tablespoons beef broth
- 1 cup carrot, grated
- 1 cup onion, chopped
- 1 lb lean ground turkey
- 2 cups brown rice
- 1 tablespoon lemon juice
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon pepper
- 1 (28 ounce) can tomatoes, drained and chopped
- 2 cups beef broth
directions
- Preheat oven to 375 degrees Fahrenheit.
- Remove core from cabbage, leaving head intact.
- Place cabbage head into a large pot of boiling water, cover loosely and cook for 10 minutes.
- Lift out carefully; drain.
- Remove 16 to 20 leaves and pat dry.
- Add 2 tablelspoons of broth to a skillet over high heat.
- Add carrots and onion and saute over high heat for 5 minutes.
- Add turkey, rice, lemon juice, oregano, thyme and pepper.
- Cook for 10 minutes or until turkey is browned and crumbly.
- Trim thick center ribs from cabbage.
- Spoon three to five tablespoons mixture onto each leaf.
- Roll cabbage leaf to enclose filling, tucking in ends and secure with toothpicks.
- Arrange cabbage rolls in a 9 x 13" pan.
- In a bowl, mix tomatoes and broth.
- Pour over rolls.
- Cover and bake for one hour.
- Uncover and bake for 30 minutes longer, basting frequently with sauce.
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