Turkey, Bacon and Swiss Stuffed Cabbage Rolls in Tomato Sauce


Turkey, Bacon and Swiss Stuffed Cabbage Rolls
in Tomato Sauce
By The Gourmet Farm Girl


Preheat oven to 350 degrees

For the Rolls:

1 large head cabbage
1 pound ground turkey
3 green onions chopped
½ teaspoon garlic powder
½ teaspoons dried thyme
Splash of white wine
2 tablespoons fresh flat leaf parsley (chopped)
3 strips smoked bacon (fried ahead and chopped)
1 large egg
½ cup Panko bread crumbs
1 cup Baby Swiss cheese (shredded or cut into very small chunks)
plus extra for topping rolls once baked
1 teaspoon salt
½ teaspoon black pepper

For the Sauce:

1 six oz can tomato paste
1 quart tomato juice
2 tablespoons sugar
1 teaspoon salt
2 garlic cloves minced
3 green onions chopped
2-3 tablespoon extra virgin olive oil
Splash of red wine
Pepper to taste

Place the head of cabbage in a large stock pot of boiling water; boil for 3-4 minutes till the outer leaves are tender; remove and let cool; once cool, peel the outer leaves off of the head. Cut the lower center vein from the leaves to make it easier to roll. Remove enough leaves to make 8 rolls.


In a deep skillet heat the olive oil over medium heat; sauté the green onions and garlic till fragrant and tender; 2-3 minutes; stir in the tomato juice, tomato paste, salt, sugar and wine; reduce heat to simmer; cover and cook for 15-20 minutes stirring often; add pepper according to taste.
While sauce simmers; mix the turkey with all of the ingredients for the rolls; place ½ cup of meat mixture on top of cabbage leaves; tuck the outer edges as you roll.
Spray with cooking oil a 9×9 inch glass baking dish; pour all but 2 cups of sauce on the bottom of baking dish; lay cabbage rolls seam side down on top of sauce; pour remaining sauce over the top and bake for 50-60 minutes till meat is cooked through; remove from oven and top with extra Swiss Cheese; garnish with fresh parsley sprigs and Serve with Rice

Serves 4/ two rolls each