In Suzi's Words

A little bit of laughter, inspiration, & encouragement

Kathy Wang’s Cabbage Rolls

green-cabbageWe think our friend Kathy is a pretty darn good cook! During my caregiving days, Kathy brought us these amazing cabbage rolls which we shamefully scarfed up like there was no tomorrow. Her recipe is adapted from Emeril Lagasse’s cabbage roll recipe to accommodate my brother’s dietary restrictions; I have not had Emeril’s version; I can only imagine how amazing it is because Kathy’s version with heart healthy modifications is incredible!

  • 2 teaspoons olive oil
  • 1 cup chopped yellow onions
  • 1 teaspoon minced garlic
  • 1 (28-ounce) can chopped tomatoes and their juices
  • 3/4 to 1 cup cream
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 1 head cabbage, cored and scalded in hot water until soft and easy to separate
  • 2 teaspoons unsalted butter
  • 1 cup chopped yellow onions
  • 2 teaspoons chopped garlic
  • 1 pound ground turkey
  • 1 cup cooked long-grain brown rice
  • 1/2 teaspoon ground black pepper
  • 1 egg

Preheat the oven to 350 degrees F.

To make the sauce, put the oil in a warmed saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and cream and simmer, stirring occasionally, for 5 minutes. Add the vinegar and sugar and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from the heat and adjust the seasoning to taste.

When the cabbage is cool enough to handle, separate the cabbage leaves and remove the hard spine from each leaf. Spread on paper towels and pat dry. Set aside.

To make the stuffing, in a medium skillet melt the butter over medium-high heat. Add the onions and cook, stirring, until very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, for 1 minute. Remove from the heat and let cool slightly.

Lay the cabbage leaves, rib side down, on a flat work surface. Spread a thin layer of the sauce over the bottom of a baking dish. In a large bowl, combine the turkey, rice, pepper, egg, and cooked onions. Mix well.

One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a layer on the sauce in the baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary. Pour the remaining sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 2 hours. Remove from the oven and serve the rolls with the sauce spooned over the top.

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