Cabbage Rolls with Ground Turkey and Cauliflower Rice Recipe
1 head of cabbage
1 lb ground turkey
1 head cauliflower
1 onion, diced
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried basil
1/2 tsp paprika
1/2 tsp sea salt
1/4 tsp black pepper
1 can (14 oz) crushed tomatoes
1 cup chicken broth
2 tbsp olive oil
Preheat oven to 350°F (180°C).
Bring a large pot of water to a boil. Carefully remove the cabbage leaves from the head, being sure to keep them intact. Place the cabbage leaves into the boiling water and blanch for 2-3 minutes. Remove the leaves and set them aside to cool.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté for 2-3 minutes until softened.
Add the ground turkey to the skillet and cook until browned, breaking up the meat with a wooden spoon as it cooks.
While the turkey is cooking, prepare the cauliflower rice by cutting the head of cauliflower into small florets and then pulsing in a food processor until the cauliflower resembles rice.
Once the turkey is browned, add the cauliflower rice, dried thyme, dried basil, paprika, sea salt, and black pepper to the skillet. Stir everything together and cook for another 2-3 minutes until the cauliflower rice is slightly softened.
In a separate bowl, mix together the crushed tomatoes and chicken broth.
Spread a thin layer of the tomato and chicken broth mixture on the bottom of a large baking dish.
To assemble the cabbage rolls, take a blanched cabbage leaf and place a spoonful of the turkey and cauliflower rice mixture in the center. Roll the cabbage leaf tightly around the filling and place seam-side down into the baking dish. Repeat with the remaining cabbage leaves and filling, arranging the rolls in a single layer in the baking dish.
Pour the remaining tomato and chicken broth mixture over the top of the cabbage rolls.
Cover the baking dish with aluminum foil and bake for 45-50 minutes, or until the cabbage rolls are tender and the filling is cooked through.