Recipe: Unstuffed Cabbage Bowls

Growing up with stuffed cabbage as a staple dinner, I wanted to find a way to enjoy the flavors but with more nutrient balance. This one-pot meal can be an easy addition to your rotation providing a great source of protein and fiber and can be prepped ahead of time for the week. If you need a little more, throw it over a portion of steamed vegetables to provide even more fiber and goodness.

Prep Time

10 minutes

Cook Time

25 minutes

Makes

5 servings

Ingredients

Cooking spray

1 pound 99% lean ground turkey

1¼ teaspoon salt

1 medium onion, diced

4 garlic cloves, minced

1 tablespoon ground marjoram

Black pepper, to taste

1 (8-ounce) can tomato sauce

¼ cup water

½ teaspoon paprika

1 cup low-sodium chicken broth

2 tablespoons golden raisins

1 cup brown rice, cooked

1 medium head of cabbage, cored and chopped

Items Needed

Pot or Dutch Oven

Preparation

Heat a large pot or Dutch oven over medium-high heat, spray with the cooking spray and add your ground turkey and salt. Break up the meat and cook until browned, about 5 minutes.
Add the onion, garlic, marjoram, and black pepper to the pot and stir combine.
Add the tomato sauce, water, paprika, chicken broth and raisins to the pot. Cover and let lower to medium-low heat for 25 minutes to simmer, or until the mixture as thickened slightly.
Add the cooked rice and cabbage and mix all together. Cover again and cook for an additional 8 to 10 minutes, stirring occasionally and until the cabbage is softened and tender.
Store in an airtight container in the refrigerator for up to 1 week. Freeze leftovers in an airtight container as well for up to 3 months. Thaw overnight in the refrigerator. Recommended to reheat on the stove top but can also be reheated in the microwave until turkey is 145 degrees Fahrenheit.