Jewish•budget
Unstuffed Cabbage Rolls
These unstuffed cabbage rolls taste just like the traditional recipe with a fraction of the effort. Packed with vegetables and flavor, it's the perfect weeknight dinner.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 teaspoons olive oil
- 1 lb ground turkey
- 4 cloves garlic (minced)
- 1 yellow onion (chopped)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 4 Tablespoons apple cider vinegar
- 1/4 teaspoon cinnamon
- 1 14 oz can of diced tomatoes (I like fire-roasted)
- 1 8 oz can tomato sauce
- 1/3 cup unsweetened apple sauce
- 1/2 head (about 7 cups shredded green cabbage)
- cauliflower rice (or regular rice, for serving)
- fresh parsley (for garnish)
Instructions
- 1
Heat a Dutch oven or large skillet over medium-high heat. Add oil and once hot add turkey, onion and garlic into the Dutch oven until browned and crumbly, about 5 to 7 minutes.
- 2
Add shredded cabbage, diced tomatoes, tomato sauce, apple cider vinegar, apple sauce, cinnamon, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
- 3
Stir over warm cauliflower rice or your favorite rice. Garnish with fresh parsley and enjoy.