Recipe serves 4
1 large head cabbage
2 tablespoons canola oil
1 medium-size onion, chopped
2 cloves garlic, minced
500 grams ground turkey
1 cup cooked brown rice
1 egg, beaten
1/4 cup dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
340 grams tomatoes, crushed
3 tablespoons balsamic vinegar
1 tablespoon agave nectar or
fruit sweetener
Preheat the oven to 180°C.
Wash the cabbage and remove the core.
Steam over high heat until the cabbage leaves
are tender, about 12 minutes. Set aside.
In a small saucepan, heat the oil over medium
heat and add the chopped onion and garlic.
Sauté until soft, 4 to 5 minutes.
In a medium-size bowl, combine the meat,
rice, beaten egg, dill, salt, and pepper.
Place ⅓ cup of the meat mixture on each
cabbage leaf and roll up like a jelly roll. Place
in a 9-inch square baking dish. Continue
until the mixture is used up.
Heat the tomatoes, vinegar, and agave nectar
together in a small saucepan and pour over
the cabbage rolls. Cover and bake for 40 to
50 minutes.
