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!

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