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Grain-Free Stuffed Cabbage Rolls

Updated on March 30, 2016

Cook Time

Prep time: 20 min
Cook time: 1 hour
Ready in: 1 hour 20 min
Yields: Makes about 15-20 rolls

Ingredients

  • 1 medium eggplant, peeled and diced into 1/2 in squares
  • 1 zucchini squash, diced into 1/2 in squares
  • 1 red bell pepper, diced
  • 2 TBS Extra Virgin Olive Oil
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/4 tsp sea salt
  • 1 pound ground turkey or chicken
  • 1 bunch kale, washed and finely chopped (or processed in food processor)
  • 1/2 onion, finely chopped
  • 1 clove garlic, minced
  • 1 TBS Olive or Avocado oil
  • 1 head green cabbage, core removed
  • 1 jar (16 oz or more) pasta or tomato sauce
  • 1 cup mozzarella cheese, shredded
  1. Preheat oven to 425. Place in a ziplock bag: 2 TBS olive oil, basil, oregano and sea salt. Mix around with your hands, then add eggplant, zucchini, and red pepper. Set aside until oven is ready.
  2. When oven is preheated, place the veggies on a cookie sheet and bake for 10 minutes on each side (after the first 10 minutes, you can just stir them around with a spoon and put them back in for another 10 minutes). When veggies are done, take them out and set aside, and reduce oven temp to 375.
  3. While veggies are roasting in the oven, bring a large pot of water to a boil and add the cabbage. Boil for about 6-8 minutes or until just soft enough to pull apart.
  4. In a large pan, saute onions in 1 TBS olive oil on medium-high heat until translucent. Add garlic, stir and cook for about 1-2 minutes then add ground turkey or chicken. Cook until ALMOST done, then add the roasted veggies and 1 cup of sauce.
  5. In a 9 x 13 glass or oven safe dish, spread a thin layer of sauce on the bottom. Take the cabbage out of the water and pull off a leaf one at a time. To each cabbage leaf, add about a spoonful of the meat and veggie mixture, sprinkle some shredded cheese on it, and roll it up as best as you can. Place the cabbage rolls in the oven-safe dish one at a time. They can be squished together and even on top of each other. Cover with the rest of the sauce.
  6. Bake in oven, uncovered, for about 35-40 minutes.

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