Roasted Vegetable and Turkey Cabbage Rolls
1 yellow onion, sliced
1 medium eggplant, cubed
1 zucchini, cubed
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
2 carrots, roughly chopped
1 parsnip, roughly chopped
2 garlic cloves, minced
2 teaspoons extra-virgin olive oil
½ teaspoon dried thyme leaves
¼ teaspoon dried basil leaves
¼ teaspoon dried oregano leaves
1 large green cabbage
1 lb. (453 grams) lean ground turkey
3 cups homemade marinara sauce
Preheat oven to 425F.
Combine all roasted vegetable ingredients on a baking sheet and toss until all veggies are coated in oil. Roast for 30 minutes, rotating veggies halfway through. Set aside. 3.Meanwhile, remove the core from the cabbage (images below). To do this, score a square into the bottom of the cabbage to remove as much of the core as possible.
Fill a large pot with water and bring to a boil. Place cabbage in the water and cover with a lid. Continue to boil and cook for 6-7 minutes.Lift the cabbage from the water with tongs or two spoons and allow to drain in a colander. Begin to remove leaves carefully. When you get to the layer of inner leaves that are still a bit crunchy, add back to the water and blanch for an additional 3-4 minutes. Set aside.
Meanwhile, add turkey to a pan and cook over medium heat, rotating often. Set aside once grounds are about ¾ of the way cooked.
Change temperature of the oven to 375F and pour 1 cup of marinara on the bottom of a shallow casserole dish.
Combine 1 cup of marinara with roasted vegetables and turkey. Stir to combine.
Taking one cabbage leaf at a time, cut out the stem of the leaf (image below) and scoop about ½ cup of the turkey mixture onto the far end of the leaf. Roll up and place (stem side down) in the prepared casserole dish. Repeat with remaining leaves.
Once complete, pour additional 1 cup of marinara on the top of the casserole and bake; uncovered, in the preheated oven for 40 minutes.
Remove from heat, allow to sit for 5 minutes and serve.