First there were lettuce wraps.
Then cabbage rolls.
Actually, I skipped over the lettuce wraps. I still have not managed to completely pass up bread and opt for lettuce only. It can’t be as filling as bread, so why bother? (Ok, ok, I will try it eventually. I promise.)
But if you have a nice cabbage roll stuffed full of ground turkey, carrot, and soy sauce, sesame oil, and ginger….who needs bread? Who needs rice? Who needs anything other than another cabbage roll?
Many cabbage roll recipes included tomato sauce. I am not a fan of tomato sauce unless it is on pizza. I decided to take these rolls in a completely different direction. I needed to use up some sesame-soy Asian dressing that I bought back in January. I decided to make this recipe extremely easy and only add julienned carrots and the dressing to the ground turkey.
The result? Flavour-wise, it was quite good, despite the ever-unappealing smell of cooking cabbange. However, next time I would not cook them as long. Maybe these are not best for the crockpot, because the meat seemed a bit dry and tough, despite cooking in chicken broth for hours. Next time I would cook them in boiling water just until it reached the proper internal temperature for cooked turkey. (I am sorry, I do not know that number by heart.)
Overall, it was good and filling. Top with a little extra dressing.
10 green cabbage leaves
1 lb ground turkey
3 Tbsp Sesame-Soy dressing
1 large carrot, julienned
1 c low-sodium chicken broth
Servings: 5 (2 cabbage rolls = 1 serving)
Boil the cabbage leaves for approximately 2 minutes, or until they are bright green and easily foldable. Remove from boiling water and allow to drain and cool slightly. Mix together the turkey, dressing, and carrot. Place approximately 1/4-1/3 c of the turkey mixture in the center of each cabbage leaf. Fold up the leaves to seal the turkey inside, and place seal-down in the crockpot. When all of the rolls are made, pour the chicken broth over the rolls. Cook for 8 hours on medium. Enjoy!