Welcome to Bonita's Kitchen! Today we will be making TURKEY CABBAGE ROLLS - Slow Cooked. It can also be baked. Our tasty turkey cabbage rolls are packed full of flavour!
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Ingredients:
1 Pound ground turkey 2 Cup rice, of choice
1 Medium onion 1 Medium carrot
1 Bottle pasta sauce, of choice
1 Bottle of broth or water, rinse pasta bottle
1 Large cooking cabbage, with green leafs 1 Tsp sea salt
½ Tsp black or white pepper ½ Tsp Onion powder
½ Tsp garlic powder or fresh 1 Cup grated cabbage

Method:
First peel and chop onion in small pieces, then peel, clean and grate carrot. Then rinse cold water over cabbage to clean any dirt off leaves.
In a large boiler half full with water, start to boil on a medium heat, then add ½ tsp sea salt and full cabbage and part cook to remove leaves one at a time.
After they are partially cooked, cut the leaves off one at a time and place them on a plate, you will need about 13 to 15 leaves for this recipe. Then remove cabbage from water and let it come to room temperature.
In a medium bowl add ground turkey, rice, grated carrot, chopped onion, pepper, ½ tsp sea salt, onion powder and garlic powder or fresh pressed.
Then in another bowl toss in pasta sauce and one bottle of broth or water to rinse the bottle and put in a bowl with sauce and mix together. Add one and half cups of the mixture to the bowl with all the ingredients.
Then back over to the cabbage, grate one cup of cabbage from the part cooked cabbage and put in with the other ingredients.
Then mix together until all is combined and ready to add to cabbage leaves and to roll. You will need a SLOW COOKER or roaster with a lid or a sheet of foil wrap.

Add two cabbage leaves to the bottom of the SLOW COOKER or roaster. Then scoop up about a 1/3 cup of the turkey mixture or less and add to the leaf. Then starting from yourself roll outwards and pull in the sides of the cabbage and continue rolling, do this until all mixture and cabbage is used.
Place into the SLOW COOKER or roasted making two layers crossing the bottom layer one way and top layer the other way.
Then pour the remainder of the pasta sauce and water over the rolled cabbage. Turn SLOW COOKER on Low if you are cooking it for the day, or High if home…. or; if cooking in your roaster …
Preheat the oven to 350ºF and set the timer for 60 minutes covered and then check and base with the pasta sauce in the roaster and add more water if needed. Then set the timer for 60 minutes still covered after cooking, let it rest in the oven for 10 minutes after cooking, then serve on its own or with porgies.
Bonita’s Tips:
Adding the extra shredded cabbage to the mixture builds those amazing flavours and no waste.
If using slow cooker always put on a safe surface if unattended, prep at night and keeping the uncooked cabbage rolls in the fridge overnight.

I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.

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