Turkey-Stuffed Cabbage with Marinara
Cooking Instructions:
In a food processor, finely mince carrots, onion, celery and garlic. Transfer into a deep sauté pan with olive oil and sauté for about 15 minutes, until wilted and slightly carmelized. Add stewed tomatoes through a food mill or jar of basic marinara sauce. Add chicken stock. Add bay leaves, rosemary and salt & pepper, stir and simmer for another 15 minutes.
Boil about 10 whole cabbage leaves with the core stems removed in salted water with a splash of white wine for about 5 minutes, then remove and dunk into a salted ice bath. Mix the turkey stuffing ingredients in a bowl. Scoop a large dollop into each cabbage leaf and wrap like a burrito.
Remove bay leaves, then lay stuffed cabbage leaves into the bed of marinara sauce and cover, cooking on low heat for about 25 minutes. This is a hearty meat main that goes well with a blend of white and wild rice on the side. If you don’t like the taste of liver, you can leave that ingredient out. I find it adds a nice earthy flavor and lots of nutrition too.
