Gluten-Free Cabbage Rolls (Golabki) with Ground Turkey

Ingredients

• 1 large Green Cabbage
• about 680 g Ground Turkey
• 1 cup Cooked Rice
• 1 medium Onion
• 2 cloves Garlic
• about 790 g Tomato Sauce
• about 410 g Diced Tomatoes
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tsp Dried Marjoram

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Remove the core from the cabbage. Place the whole cabbage in a large pot of boiling water and cook for 5-7 minutes, or until the outer leaves become tender and can be easily removed.
2. 2Carefully remove the outer leaves and set aside to cool. Continue until you have about 12-15 leaves.
3. 3In a large bowl, combine ground turkey, cooked rice, chopped onion, minced garlic, salt, pepper, and marjoram. Mix well.
4. 4Preheat oven to 175°C.
5. 5Place a cabbage leaf on a cutting board. Place a spoonful of the meat mixture in the center of the leaf. Fold in the sides and roll up tightly.
6. 6Repeat with the remaining leaves and filling.
7. 7In a large baking dish, spread a thin layer of tomato sauce. Arrange the cabbage rolls in the dish, seam-side down.
8. 8Pour the remaining tomato sauce and diced tomatoes over the cabbage rolls.
9. 9Cover the dish with foil and bake for 1 hour. Remove the foil and bake for another 30 minutes, or until the cabbage rolls are tender and the sauce is bubbly.
10. 10Serve hot.

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