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Anna Lewandowska

Steamed turkey cabbage rolls

A light version of Polish golabki: white cabbage leaves steamed soft, filled with minced turkey, carrot and onion, steamed for half an hour and served in tomato sauce with dill.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Polish
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 10 leaves of white cabbage
  • 300-350 g minced turkey meat
  • 1/2 cup / can of tomatoes or 4 large tomatoes
  • 1 egg
  • 1 carrot
  • 2 garlic cloves
  • 1/2 onion
  • A handful of chopped dill
  • sea salt
  • black pepper

Method
 

  1. Cut the core out of the cabbage, steam the head for a few minutes and peel off the leaves one at a time.
  2. Shave the thick rib at the base of each leaf flat with a knife.
  3. Grind the turkey and mix it with the chopped onion, one grated carrot, one chopped garlic clove, the egg, salt and pepper, combining just until it holds.
  4. Place the filling on each leaf and wrap it carefully.
  5. Steam the rolls seam side down for about 30 minutes, until the filling reaches 74 C at the centre.
  6. Heat the tomatoes with salt, pepper and the remaining finely chopped garlic and simmer for about 10 minutes.
  7. Take the sauce off the heat, stir in the dill and place the rolls in it.

Notes

Ingredient quantities are taken from the recipe box as published. Calories and the number of servings are approximate.