“Turkey Vegetable Cabbage Rolls” by Strong Nutrition
I am obsessed with these Turkey Vegetable Cabbage Rolls. They are packed full of flavour, last all week long (if you can make a bit of time to prepare them ahead of time) and are chalk full of nutrients! Protein packed turkey, veggies galore and picked cabbage help support a boosted immune system, fat loss and a healthy gut environment.
Here at Strong Nutrition, gut issues are one of the biggest issues we see. First the bloating, next comes the constipation and heartburn, no doubt a lot of you are really suffering. As a consequence we are wreaking havoc on our ability to absorb nutrients which are key for keeping up our immune and energy levels (plus so much more!). At any rate, I know how this feels. For many years I suffered with many of these symptoms until I cleaned up my diet, supported my system with the proper supplements and started using more fermented foods in my cooking. For this reason cabbage rolls are a staple in my diet!
I hope you enjoy these beauties as much as I do. Please comment below and let us know how much you loved them too with a picture of your meal!
Foods that Support a Healthy Gut
- Plain Greek yogurt
- Genuine Health Fermented Proteins +
Ingredients for Turkey Vegetable Cabbage Rolls
1 head pickled cabbage (buy these at some grocery stores like Metro and specialty grocery stores) * make sure there is no sugar in the ingredient list
2lbs ground turkey or chicken (use organic where possible)
1 medium white onion diced
1 medium zucchini shredded (and squeeze the water out)
1 large shredded carrot
1/4 cup brown rice
2-3 stocks celery finely diced *optional
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
sea salt and pepper to taste
1 tin of tomato paste for the sauce
On the stove top, brown and cook the meat. Add all ingredients (except tomato paste and cabbage). Let cool once cooked
In the meantime, pull cabbage leaves apart making sure to keep them intact, and place in a cold bowl of water.
Gently run a knife over the thick end of the spine of the cabbage and remove part of it. The goal here is to make this easier to eat when cooked.
Scoop 2-3oz of turkey mixture at the bottom of each cabbage leaf (near the spine), roll over once so the turkey is tucked in, then roll in the sides and finish by rolling up the rest of the cabbage lead until it in in a tight bundle.
Next, place call cabbage rolls into a large cooking pot or dutch oven
In a separate small bowl, empty the tomato paste and add 2 cups of water to thin out the paste.
Drizzle this mixture over the cabbage rolls in the pot
From here, add enough water to almost over the tops of the cabbage roll.
Place the lid on the pot and into the oven.
Cook on 400 degrees for 30 minutes and then turn the oven down to 350 and cook for another 2.5 hours.
Check on the rolls periodically to ensure there is still enough water and that they are not burning. If needed, add a little as you cook.
Note: at the end of the cooking time, there should be 1/4 inch of tomato paste liquid at the bottom of the pot to be used for a sauce.
Enjoy with salad or roasted veggies!
Now go and enjoy these delicious Turkey Vegetable Cabbage Rolls
For questions, feel free to contact us here!