Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
- 8 medium or 16 small cabbage leaves
- 1 cup water
- 1/4 cup raisins
- 1/2 cup minced onion
- 1 teaspoon minced garlic
- 1 pound lean ground turkey
- 2 teaspoons ground cumin
- Grated rind of 2 lemons
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 2 large tomatoes, diced or cut into thin wedges
- 2 Tablespoons minced fresh parsley or basil
In a 1-quart saucepan over medium heat, bring the water and raisins to a boil. Set aside. In a large non-stick frying pan over medium heat, combine the onions, garlic, and 2 teaspoons of the water from the raisins. Saute until the onions turn translucent, about 5 minutes. Add the turkey. Saute, stirring constantly, until the meat has lost its color and is well broken up.
Drain the raisins, discarding the water. Add to the turkey. Add the cumin, and lemon rind. Saute for 5 minutes. Stir in the pepper and thyme. Remove from the heat and allow to cool. Divide the filling among the cabbage leaves. Enclose the filling by tucking in the side edges and rolling up the leaves.
Coat a 9- x 13-inch baking dish with non stick spray. Add the rolls, seam side down. Bake at 350 degrees F. for 15 minutes.
Sprinkle the tomatoes with the parsley or basil. Serve with the cabbage.
Yield: 6 to 8 servings
Recipe Source: Arqua Restaurant, New York City, New York
Reprinted with permission.