Roasted turkey with barley, nuts and dried fruits, wrapped in a lightly blanched cabbage leaf.
Course Side Dishes
Cuisine American
Keyword Healthy Turkey Stuffed Cabbage Rolls
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Equipment
8 Toothpicks
Sheet pan with parchment paper
Basting brush
Ingredients
8Large cabbage leavessavoy works great
2cupsCooked barleyor rice
2cupsCooked turkeyfinely chopped, or any other cooked meat or smoked fish
3/4cupSpicy cashewsor any other nut, crushed
1/2cupDried apricotschopped, dried cranberries or raisins optional
1/4cupOlive oil
salt to taste
Instructions
Preheat oven to 350Place parchment paper on a cookie sheet and brush lightly with olive oil.
Each cabbage leaf will need to be blanched. In a pot of boiling water, carefully press one leaf at a time into the water, count to 8 and remove it to drain. This can be done in advance, wrapped, and chilled until ready to use.
In a large bowl, mix cooked barley, chopped turkey (meat or fish), crushed nuts, and finely chopped apricots, with olive oil. Mix until all ingredients are incorporated.
Lay out one cabbage leaf, place about ¼ cup of filling at one end of the leaf, roll up like a cigar, place a toothpick gently in and out of the leaf to hold it closed. (Or simply place the bundle, open side, down)
Lay on a baking sheet, brush olive oil across each bundle, sprinkle a little salt (preferably coarse ground) across the tops, and bake for about 10-minutes.
Remember, everything is already cooked, and so you only need to heat the bundles through to the center, taking care not to lose the color of the leaf, through over baking.
Video
Notes
While leftover turkey was my first choice, since I made this around Thanksgiving, other meats or smoked fish will taste great in this recipe as well.