Serves 8
140 min
Whole Stuffed Cabbage
Recipe GLPRcc0d9dc29cfd19
A hearty Eastern European-inspired dish featuring a whole Savoy cabbage hollowed out and stuffed with a savory mixture of roasted buckwheat, ground turkey, sautéed vegetables, and fresh herbs, then braised in tomato sauce until tender. Serve with a dollop of sour cream and fresh parsley and dill.
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Ingredients
1 large egg plus 1 egg white
⅓ cup roasted buckwheat kernels (kasha)
⅔ cup boiling water
Kosher salt, to taste
Freshly ground black pepper, to taste
1 small Savoy cabbage
5 tablespoons extra-virgin olive oil
1 onion, finely chopped
3 medium carrots, shredded
½ cup fresh parsley, finely chopped, plus more for serving
½ cup fresh dill, finely chopped, plus more for serving
1 pound ground turkey, preferably dark meat
4 teaspoons unbleached all-purpose flour
1 can (28 ounces) diced tomatoes
Sour cream, for serving
Directions
Pour the boiling water over the buckwheat in a small bowl, add a pinch of salt, cover, and let sit for 10 minutes until the water is absorbed and the buckwheat is tender. Fluff with a fork and set aside to cool.
While the buckwheat cooks, bring a large pot of salted water to a boil. Carefully trim the core end of the cabbage and submerge the whole cabbage in the boiling water. Let it cook for 10–12 minutes until the outer leaves are pliable, then gently remove the cabbage and let it cool on a cutting board.
Once cooled, carefully peel away the outer leaves one at a time, setting aside the 8 largest leaves. Continue peeling until you reach the smaller, tighter inner core; reserve this core for another use or discard.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and fragrant.
Add the shredded carrots to the skillet and cook for another 3–4 minutes, stirring, until they begin to soften.
Add the ground turkey to the skillet, breaking it up with a spoon as it cooks. Cook for 5–7 minutes, stirring occasionally, until the turkey is no longer pink and reaches an internal temperature of 165°F.
Remove the skillet from the heat and let cool slightly. Whisk together the egg, egg white, and flour in a small bowl until smooth, then stir this mixture into the cooled turkey and vegetable mixture.
Fold the cooled buckwheat, parsley, and dill into the turkey mixture. Season generously with salt and pepper to taste.
Lay out one cabbage leaf on a clean work surface. Place a heaping tablespoon of the filling in the center of the leaf. Fold the sides of the leaf inward, then roll it up tightly away from you, tucking in the edges as you go. Repeat with the remaining 7 leaves and filling.
Wipe out the skillet and heat the remaining 2 tablespoons of olive oil over medium-high heat. Arrange the stuffed cabbage rolls seam-side down in the skillet in a single layer (work in batches if needed).
Pour the canned diced tomatoes (with their juice) over the cabbage rolls. Bring to a simmer, then reduce the heat to low, cover, and braise for 45–50 minutes, until the cabbage is very tender.
Taste the sauce and adjust the seasoning with salt and pepper as needed. Serve the cabbage rolls warm with the tomato sauce, topped with fresh parsley and dill, and a generous dollop of sour cream on the side.
