This dish is my lean and creamy spin on my mom’s traditional cabbage roll recipe. Although turkey is a delicious and low-fat substitute for other ground meats, we’ve all seen National Lampoon’s Christmas Vacation and we all know turkey tends to be dry. To combat this I opted to incorporate mushrooms and onions for added moisture during the baking process…I also used risotto in the place of plain rice. The result, moist and creamy little bundles of Christmas wonder.
If you’re not a fan of turkey in general, feel free to use organic ground pork or beef…or spicy Italian sausage! I just made myself hungry again.
Organic Turkey and Garlic Risotto Savoy Cabbage Rolls
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 4 ounces chopped shiitake mushrooms
- 1 pound organic lean ground turkey breast
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh chopped basil
- 1 tablespoon fresh chopped oregano
- 1/2 cup arborio rice
- 2 cups chicken stock
- 6 large savoy cabbage leaves
- 1 cups vodka tomato sauce
- 1/2 cup white wine
- Fresh ground salt and pepper
In a small pot, bring the chicken stock and arborio rice to a boil. Stir in one clove of minced garlic and reduce heat to low; cover and simmer until thick and creamy, stirring occasionally. Preheat oven to 350 degrees and bring a large pot of water to boil. Reduce heat to low and place all the cabbage leaves in the pot. Simmer for about 5 minutes, or until tender but not too soft. Remove the leaves and set aside until ready to use. Heat the olive oil in a frying pan over medium heat and add the remaining cloves of minced garlic, onions, mushrooms and turkey. Cook until the turkey is nicely browned, then stir in the basil, oregano and a generous amount of salt and pepper. Add the cooked risotto and stir until thoroughly combined. Spread cabbage leaves on a flat surface and divide the turkey mixture evenly among all six leaves. Fold the sides of the leaves over the filling and gently roll to seal in the mixture. Place the cabbage rolls seam side down in a casserole dish, top with white wine and tomato sauce. Cover and bake for 45 minutes.
When plating, slice the rolls in half and top with a generous amount of tomato sauce and fresh sliced basil. Season with salt, pepper and enjoy!