The time is nearing for St. Patty’s Day! What better way to enjoy the holiday than with a good ‘ole Irish meal….that is quite healthy too! 😀

It definitely took me a couple of tries to get the process down, but I included some step-by-step photos in the How-To section of the recipe to help you out. 😀

On another and completely unrelated note, Logan and I are heading off this evening to take our 3 day babymoon. Last getaway before the baby! 😀 So excited!

Stuffed Cabbage

inspired by Ina Garten

Ingredients

• 1 onion, diced
• 2 carrots, sliced
• 1 tablespoon olive oil
• 1 (14 ounce) can no salt added crushed tomatoes
• 1 (14 ounce) can no salt added diced tomatoes
• 1/2 teaspoon Italian seasoning
• salt and pepper, to taste
• 1 small cabbage
• 1 pound lean ground turkey
• 1 egg
• 1/4 cup bread crumbs

How-To

1. Preheat the oven to 350°F.
2. Make the tomato sauce by first sautéing the onion and carrots in the olive oil.
3. Once tender, add in the crushed and diced tomatoes, Italian seasoning, salt, and pepper.
4. Bring to a simmer and let simmer for at least 10 minutes.
5. Cut the core out of the cabbage. 
6. Bring a large pot of water to a simmer.
7. Place the cabbage in the water for a few minutes, turning as needed. 
8. Remove the cabbage from the water and remove the first couple of leaves. They should be easily removed. 
9. Place the cabbage back into the water again and repeat until you have about 15 large cabbage leaves. 
10. Cut the hard stem out of the leaves. 
11. In the meantime, combine the ground turkey, egg, bread crumbs, salt, and pepper. 
12. Spoon about 1 cup of the tomato sauce in the bottom of a baking dish, coating the bottom evenly. 
13. Place about 1-2 tablespoons of the meat mixture into the cabbage leaf and roll up like a burrito. Place seam side down into the baking dish. Repeat with all of the cabbage leaves. 
14. Pour the remaining tomato sauce over the cabbage leaves. 
15. Bake for 90 minutes.
16. Serve and enjoy!