Turkey Cabbage Rolls

Turkey cabbage rolls

Cabbage rolls are such a tasty, filling meal and with an #instantpot pressure cooker, one can enjoy them so very easily and quickly. Using lean ground turkey cuts calories, so you want to make sure you season your protein well. #Cabbagerolls can be stuffed with rice or cooked quinoa if desired. Or skip entirely and just use your favorite protein!

Ingredients

• 1 head green cabbage, divided in large pieces for wrapping (omit the core)

• 1 medium onion, small diced

• 3-4 cloves of garlic, minced

• drizzle of oil

• 1 stalk celery, small diced

• 2 slices turkey bacon, roughly chopped

• 2 tsp allspice

• 2 tsp thyme

• 1 tsp nutmeg powder

• 1 tsp celery seed

• 1 tbsp smoked paprika

• 1 tbsp dill weed, dried

• salt and pepper

• 1 oz red wine

• 4 oz V8 spicy tomato juice

• 2 lbs lean ground turkey

• 1 1/2-2 cups cooked rice or quinoa

• 1 15 oz can diced tomatoes, divided including juice

• 1 8 oz can tomato sauce

• use above spices and herbs again

• 1/3 cup brown sugar or less

• tt red wine vinegar

Instructions

Read Susie's Tips and Tricks below

1. In a medium pan, saute onion, garlic, and celery in a bit of oil. Let cook a few minutes to soften. Then add turkey bacon, spices, and herbs. Don't forget salt and pepper. Let cook, then add wine and cook off, then add spicy V8 juice. Let simmer on low.

2. Add ground turkey, rice, 1/2 of diced tomatoes and juice, as well as all the above spices once more. I do the same quantity again. Now add the sauteed onion/V8 mixture and blend together. Set in refrigerator and prepare your cabbage.

3. In a medium saucepan, bring to a boil the water and a pinch of salt. Place whole pieces of cabbage in water and blanch for 5 minutes; you want them soft and pliable. Save the ones that are small and not good for rolling. Put those on the bottom of the pressure cooker pot along with 1/2 cup lightly salted water (or chicken stock). Make a little 'bed'.

4. Place a good spoonful of the rice and turkey mixture into the cabbage leaf and roll tightly. Cover the bottom with a 2 to 3 tbsp of brown sugar and a sprinkling of vinegar. Create more rolls and place inside pot. If you like cabbage, just place a few chopped pieces all over the top of the rolls. Now spread the tomato sauce and remaining tomatoes all over the top. Sprinkle with remaining brown sugar and vinegar.

5. Lock lid in place and close valve. Using low pressure, set timer for 5 minutes and let the pressure release naturally. This will likely take a good 15-20 minutes.

6. Using waterproof gloves, you may want to take the pot to the sink and drain off some of the excess fluid; it's not necessary but I like to do it. If you wish, you can serve with more tomato sauce. Don't forget to sprinkle some fresh herbs for garnish!

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Susie's Tips and Tricks

Skip the rice or quinoa! Go all protein. Use more sauce in the pressure cooker if desired.