One-Pot Turkey Cabbage Roll
with Dill Sour Cream
Cabbage rolls are a classic dish that gets a tasty update in this recipe. A dollop of creamy dill and tangy sautéed cabbage you won't be able to decide which part of this meal you like best!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
227 g
Green Cabbage, shredded
1 tbsp
Smoked Paprika-Garlic Blend
113 g
Onion, chopped
1 box
Crushed Tomatoes
¾ cup
Jasmine Rice
6 tbsp
Sour Cream
(Contains: Milk)
7 g
Dill
6 g
Garlic
200 g
Green Bell Pepper
1 unit
Chicken Broth Concentrate
Not included in your delivery
¼ tsp
Salt and Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Bring 1 1/3 cups water (2 1/2 cups for 4 ppl) to a boil in a covered medium pot. Core, then cut pepper into 1/2-inch pieces. Roughly chop dill. Peel, then mince or grate garlic. Add sour cream and half the dill in a small bowl, stir together. Season with salt and pepper. Set aside.
Add rice to boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, heat a large pot over medium-high heat. When hot, add 1 tbsp oil, then turkey. Cook, breaking up turkey into smaller pieces, until no longer pink, 4-5 min.**
Add onions, peppers, cabbage and garlic to the pot. Cook, stirring often, until slightly softened 2-3 min. Sprinkle over Smoked Paprika-Garlic Blend. Cook, stirring often, until fragrant, 1-2 min.
Add crushed tomatoes, broth concentrate and remaining dill to the pot. Stir to combine. Cook, stirring occasionally, until cabbage is tender and mixture has reduce slightly, 3-4 min. Season with salt and pepper. While mixture cooks, fluff rice with a fork and season with salt.
Divide rice between bowls. Top with turkey cabbage mixture. Dollop over dill sour cream.
