Baked Unstuffed Cabbage Rolls
Tender patties of ground turkey, cabbage and rice in a sour cream and tomato sauce. The cabbage is finely chopped and soft, so your child does not have to chew whole leaves.
- Time
- 1 h 10 min
- Serving
- 198 kcal
- Ingredients
- ≈ $1.04
- Protein
- 15 g
Ingredients
- 1 Ground turkeypack 500 g ≈ $5.50 60 g
- 2 White cabbagepack 1.2 kg ≈ $2.40 60 g
- 3 Short-grain ricepack 800 g ≈ $2.17 15 g
- 4 Carrots≈ $1.50 per kg 15 g
- 5 Onions≈ $1.60 per kg 15 g
- 6 Sour cream 15%pack 300 g ≈ $1.60 15 g
- 7 Tomatoes≈ $4.67 per kg 20 g
- 8 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice and cook in water for 10 minutes, until half done. Drain in a sieve.
Finely shred the cabbage, cover with boiling water and cook for 5 minutes, until soft. Drain and let cool.
Grate the onion5 and carrot4 on a fine grater. Pour boiling water over the tomato7 for 1 minute, peel off the skin and grate the flesh.
Combine the ground1 meat, rice, cabbage, onion5 and carrot4, and salt. Mix and shape into 2–3 small patties.
Place the patties in a baking dish. Mix the sour6 cream, grated tomato7 and 80 ml water and pour over the patties.
Cover the dish with foil and bake at 180 °C for 35 minutes. Remove the foil and bake for another 10 minutes. The patties should not be pink inside and the rice should be soft.
Cool to lukewarm and cut into small pieces.
Tips
- Why it works
- Scald the cabbage and boil it for 5 minutes before shaping. Raw cabbage stays tough in the oven, and a child needs a soft, tender mixture.
- Substitutions
- Swap the turkey for chicken or veal, 60 g. Swap the round-grain rice for any other rice and parboil it for the same 10 minutes.
- Common mistakes
- The rice stays hard if you don't parboil it first or there's too little sauce. Check a cut grain: it should be soft, and the sauce should come halfway up the patty.
- Storing and reheating
- Keep in the fridge for 2 days together with the sauce. Reheat in the microwave or under foil in the oven at 160 °C for 10 minutes. Freezes well for up to 1 month.
- Serve with
- Serve with a spoonful of sour cream and a piece of soft bread for lunch. You can make a double batch and freeze half.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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