25-30 cabbage rolls

Polish stuffed cabbage rolls

2 each medium-large green cabbage
lbs lean ground turkey
cup white long grain rice
4 Tbsp bread crumbs
2 Tbsp chicken soup powder
8 Tbsp ketchup
1 each egg
¾ tsp salt
¼ tsp black pepper
6 oz tomato paste (small can)
2 Tbsp chicken soup powder
12 Tbsp ketchup
½ tsp salt
¼ tsp black pepper

Preparation steps:

Separating the cabbage leaves
  1. Boil water in a large pot. Cut out the heart of the cabbage. Put the cabbage in the pot.
  2. Boil 3-5 minutes, until leaves start to separate and soften.
  3. Peel the soften leaves, remove from the pot and set aside.
  4. Repeat the boiling and peeling process, until all the leaves are separated.
Stuffing the cabbage leaves
  1. Mix the stuffing ingredients in a large bowl.
  2. Put a full table spoon of the mixture in each half leaf. Wrap up the cabbage leaf, by folding the sides first, and then rolling each piece from the thicker part of the leaf to the thinner part of it. Squeeze out additional water.

    Note: When cutting the cabbage leaf in half, discard the middle hard part of the leaf. If the mixture breaks out from the roll, add a 2nd leaf wrap on top of the "broken" roll.
  3. Put in a large pot.
  4. Continue stuffing the cabbage leaves until all mixture is gone.
  5. Arrange the rolls in one layer in two large pots.
Cooking the stuffed cabbage
  1. Mix the sauce ingredients in a large bowl.
  2. Add 4-6 cups of hot water to the large bowl.
  3. Pour the sauce over the stuffed cabbage in the 2 pots, and add hot water to cover (about 1/2 inch).
  4. Place a plate over the top of the cabbage rolls and sauce in each pot. The plate will keep the cabbage rolls from floating and not getting cooked evenly.
  5. Cook on low heat and covered for 70 minutes.
Picture of recipe

Take note!
  • Tomato paste: 6 oz eq. 170g
  • If cooked in one pot, the bottom layer
    may get over cooked and the upper later
    not cooked enough.
  • Don't add too much water, as the sauce
    would get too light.

  • May add a fried medium onion to
    the stuffing mixture.
  • May use one large cabbage instead
    of two medium ones.