Turkey Orzo Cabbage Rolls
When I was a kid my mom would make “pigs in a blanket”. To most people that means sausage in a pancake or a hot dog wrapped in pastry. To me it is a cabbage leaf wrapped around a beef rice mixture and stewed in a tomato base. Of course, as a kid I didn’t eat the cabbage (much like my husband tonight) but I always LOVED the filling. This is my spin on the old dish.
- 15 ounce can of petite diced tomatoes (separated in half, drained with the liquid saved on the side)
- 6 ounces (about a cup) of whole wheat orzo (I used RiceSelect Whole Wheat Orzo)
- Non-stick cooking spray
- Small sweet onion or a large slice diced
- 2-3 cloves of garlic diced
- ½ pound lean ground turkey (97%)
- 1 medium red pepper diced
- Small can of tomato juice (I used a 5.5 oz V8)
- 8 large cabbage leaves
Preheat the oven to 425 degrees.
Prepare the orzo pasta according to the package using the drained liquid from the tomatoes. You will need to use additional water (or chicken stock if it’s handy).
While the pasta is cooking, spray a non-stick frying pan with the cooking spray and cook the onion and garlic over medium heat. Add the turkey, continue cooking it over medium heat until brown. Stir in half of the diced tomatoes and diced peppers.
Drain the orzo pasta saving the liquid. Pour the liquid in a casserole dish. Stir the drained pasta to the turkey mixture.
Spoon the orzo turkey mixture into the center of the cabbage leaves and roll up like a burrito. If you need to pinch closed use a tooth pick. Place the cabbage rolls in the casserole dish. Pour the remaining diced tomatoes and tomato juice on top of the rolls. Cover the dish with aluminum foil and bake in the preheated oven for about 45 minutes until cabbage is of a desired texture.
I have to admit I totally undercooked mine. I only cooked for about 25 minutes and the cabbage wasn’t done but I liked it that way. Keeping the foil on the casserole dish for the whle 45 minutes should steam them enough. If you like a the cabbage cooked all the way you can boil it before hand and make the wraps with cooked cabbage leaves.
The filling was AWESOME! Everyone liked it, toddler included. Simple yet tasty. The best part, each “piggie” is only approximately 150 calories, 3 g of fat and 5 g of fiber. For a family of 4 that’s 2 a piece for only about 300 cals and a healthy dose of fiber.
Labels: DinnerIdeas
posted by Roni
at
10:42 PM
8 Comments :
That recipe looks yummy! I can't wait to try it. thanks
My husband's grandma was Polish and she used to make these at least once a week. She passed the recipe to me and I LOVE making them (and eating them) and even more so when I figured the points one day!! Thanks for giving me a dinner idea!
Great idea - especially using the ww orzo which gives you more fiber than brown rice.
My mother made cabbage rolls when I was growing up - I think we called them porcupines because she used toothpicks to hold them together.
Sounds good! Can't wait to make it!! My mom and I always get together and make your recipes :-)
great
Wow, I haven't heard them called "pigs in a blanket" since the last time I visited my parents, you must originally be from NEPA !!
Great recipe
I AM form NEPA! ;~)
This was really good. I made it and have alot leftover. MAke sure you get a large cabbage so you can wrap them like the picture. I didn't and had to make do. still were really good. I love orzo
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