Turkey filling
1 pound ground turkey
1/2 c. tomato sauce from can
1/2 c chopped onion
2 finely chopped garlic cloves
1 1/2 c cooked long grain rice
1 memium finely shredded carrots
salt and pepper
Tomato sauce
3 c of tomato sauce from can
1/2 c.chopped onion
2 finely chopped garlic cloves
1 memium carrot finely shredded carrots
salt and pepper
Filling could been used on bell peppers too just cut the tops off of your bell pepper clean the insides of bell pepper and stuff with your turkey filling and top with tomato sauce and bake
Directions
1. Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line baking dish.
2. In a medium skillet, over medium heat. Add onion and garlic and carrots, and cook until golden and tender, about 5 minutes. In a large bowl, combine turkey filling. Stir to combine.
3. Add about 1/2 cup turkey rice filling to one cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling.
4.Place rolls in a baking dish and pour tomato sauce over rolls cover with foil or baking lid and bake at 350 for 1 hour