Ingredients

How to make it

  • Mix ground turkey with onion, garlic, cilantro or parsley, cooked rice, salt and pepper to taste .
  • Separate leaves from defrosted cabbage and cut out any thick ribs from the leaves
  • Finely chop any left over smaller leaves to use in the sauce
  • Stuff each leaf by adding some ground turkey the size of a meatball in center of cabbage and roll up as desired to enclose meat.
  • Repeat using the meat and the cabbage leaves.
  • If you used up the cabbage and have more meat just make extra meatballs and cook as desired
  • In a pressure cooker pot, stove top pot or oven casserole; empty the can of the coconut milk, and add the leftover chopped cabbage .
  • In a single layer add the stuffed cabbage and use a second layer of stuffed cabbage if necessary
  • Pressure cooker time 15 minutes and let cool off naturally without releasing any pressure.
  • OR
  • In oven, seal dish with foil and bake 350F till meat is cooked, 30 minutes or done
  • OR
  • In stove top, bring all to boil and cover and simmer till meat is done, 30 minutes or as needed
  • For Sauce.
  • Remove the stuffed cage to a serving dish with a slotted spoon
  • To the liquid and chopped cabbage left, add some sugar or Splenda to taste with a bit of lemon juice to make sweet- sour as desired
  • Add some coconut oil ( about a Tbs ) or to taste
  • Cook sauce over medium heat, adding some gravy flour to thicken as desired
  • To finish sauce , salt to taste and stir in a bit of heavy cream
  • Note: freezing a head of cabbage is an easy way to separate the leaves and requires no cooking to soften the leaves. I found out that leaving a head of cabbage in the freezer for a few days is much better than an overnight freeze!

People Who Like This Dish 2
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes