Subj : BH&G 2563
To   : All
From : Dave Drum
Date : Fri Apr 30 2021 19:52:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey & Wild Rice Stuffed Cabbage Rolls
 Categories: Poultry, Rice, Soups, Fruits, Vegetables
      Yield: 4 Servings
 
  4 1/2 oz Pkg long grain & wild rice
           - mix
      1 md Onion; fine chopped
    1/2 lb Ground raw turkey
    1/3 c  Dried cranberries or
           - raisins; coarse chopped
      8 lg Green cabbage leaves
 10 3/4 oz Can golden mushroom soup
           +=OR=+
     12 oz Jar turkey gravy
    1/3 c  Plain yogurt
           Red onion; sliced (opt)
           Fresh sage (opt)
 
  In a medium saucepan cook rice mix according to package
  
  directions, adding the onion with the rice. Cool
  completely. Transfer to a large bowl; mix in turkey and
  the cranberries or raisins. Meanwhile, trim heavy center
  vein from each cabbage leaf. In a large amount of boiling
  water cook cabbage leaves, uncovered, for 3 to 5 minutes
  or until just tender. Drain well.
  
  Place about 1/2 cup of the filling in the center of a
  cabbage leaf. Fold over both sides and roll up; secure
  with a toothpick, if necessary. Repeat with remaining
  leaves and filling.
  
  In a 12" skillet thoroughly combine soup or gravy and
  yogurt. Arrange the cabbage rolls, seam side down, in the
  sauce. Bring to boiling; reduce heat. Cover and cook over
  low heat for 20 to 25 minutes. Spoon sauce onto serving
  plates. Set rolls atop sauce. If desired, garnish with
  sliced red onion and sage leaves. (Remove and discard
  toothpicks, if used.)
  
  Makes 8 rolls or 4 servings.
  
  MAKE AHEAD TIP: Place the filled cabbage rolls in a
  covered storage container and chill for up to 24 hours.
  Cook rolls in soup mixture as above until no pink remains
  in filling.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 06 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A man's silence is wonderful to listen to." -- Thomas Hardy

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