Hey guys! Here is a great recipe for when you’re craving some comfort food. I have always loved cabbage rolls, so here is a lighter way to enjoy them.
I made mine without rice, but you could always add some cooked brown rice into the meat and sauce mixture. I also made mine with extra lean ground turkey, but feel free to use any meat of your choice.
Still no word of the NHL season starting, so we are off to Canada back home tomorrow morning for a week. Looking forward to seeing our family and friends, and of course excited for everyone to meet Louis. I will definitely still try to post some yummy recipes and tips throughout the week. 🙂
Deconstructed Cabbage Rolls
- 2 tsp olive oil, divided
- 1 lb extra lean ground turkey or extra lean ground beef
- 1 large onion, chopped
- 1 tbsp minced garlic
- 1/2 tsp dried thyme
- 1 tsp paprika
- salt & pepper to taste
- 1/2 head green cabbage & 1/2 head of purple cabbage, coarsely chopped into 1 inch pieces
- 1 & 1/2 jar of tomato sauce, low sodium & low sugar
- 2 cups low-fat mozzarella/vegan cheese (optional)
Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray.
Heat 1 tsp of olive oil in a large pan, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper. Remove and set aside.
In a large frying pan on medium heat add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the ground turkey and cook until it’s browned and cooked through. Add in the tomato sauce and simmer until it’s hot and slightly thickened, about 5-8 minutes.
In the casserole dish, layer the cabbage mixture on the bottom and then meat mixture on top of the cabbage. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
Remove foil and sprinkle on cheese (if using). Bake uncovered an additional 15 minutes, or until the cheese is melted and starting to slightly brown.
This is great for leftovers the next day and is also freezer friendly! To reheat from frozen just thaw overnight in the refrigerator and heat in the oven in a glass dish covered with foil.