Cauliflower Stuffed Cabbage Rolls
10
Minutes
Prep Time
60
Minutes
Cooking Time
70
Minutes
Total Time
6
Serves Servings
Ingredients
- 1 Large Cabbage, Napa
- Tomato Sauce
- Parsley, finely chopped
Stuffing Ingredients
- 1 Package Harvest Fresh Riced Cauliflower
- 2 Tbsp. Olive oil, divided
- 1 Garlic clove, finely chopped
- 1 Cup Onion, finely chopped
- 1 lb. Turkey, ground
- ½ Cup Parmesan, freshly grated
- ½ Cup Mozzarella, shredded
- 3 Tbsp. White wine, optional
- Salt and Pepper to taste
Directions
- In a large pot, heat water with salt boiling on high. Carefully place cabbage head in the water. Cook for 10 minutes. Transfer cabbage in a colander, let cool, then peel off the leaves. Cut the thick ribs slightly to fold easily.
- For the filling: Heat 1 tbsp olive oil in a skillet on medium to high heat. Add ground turkey, sauté until browned, add wine, salt and pepper, add onion sauté until translucent, add garlic, sauté until fragrant.
- Add Cauliflower Rice and 1 tbsp olive oil, salt and pepper to taste, sauté until cooked. Remove from heat.
- In a bowl, combine riced cauliflower mixture, add mozzarella and parmesan cheese and mix until fully combined.
- Place filling in the centre of each cabbage leaf, then roll up and repeat.
- Place tomato sauce at the bottom of the oven dish, cabbage rolls and top with tomato sauce and shredded mozzarella cheese.
- Cover securely, bake until cooked in the centre at 375 degrees for 45 minutes. Garnish with parsley and ready to serve.
Video Recipe Below:
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