In this recipe, Jackie Bea Howard takes the components of a cabbage roll and prepares them simply as a ground turkey and cabbage sautee, topped with a powerful romesco sauce.
Her method plays with the traditional flavors of a cabbage roll, and saves time by slicing the cabbage and incorporating it, rather than crafting individual rolls.
Jackie mixes everything together and portions it for meal-prepping. For a more elegant plating style, you could serve it “deconstructed” and offer the bright red-orange romesco sauce on top, or as a bed for the turkey-cabbage “filling.” Either way, a dollop of sour cream is a must.
You can hear Jackie walk through the steps on this episode of Earth Eats.
- For the "filling"
- 1 pound ground turkey
- 1 head green cabbage, sliced into 1 inch chunks
- 2 tablespoons olive oil
- 1 teaspoon salt (add more when you add the cabbage)
- 1 teaspoon pepper
- For the Romesco Sauce
- 1 12oz. jar of roasted red peppers in olive oil (if you roast and peel your own, use about 4 large peppers)
- 4 cloves of garlic
- a few sprigs fresh parsley (or 1 teaspoon dried oregano)
- 1 tablespoon (or more, to taste) smoked paprika
- 2 tablespoons (or more, to taste) sherry vinegar
- 1/2 cup toasted almonds
- Heat the oil in dutch oven or heavy skillet. Add the turkey, season with salt and pepper, and cook over medium heat.
- Add the cabbage (you may need to do this in stages if your pot is not big enough to hold it.
- While the cabbage cooks down, make your sauce.
- Blend all of the ingredients in a blender or food processor. Taste the sauce to see if it needs more salt paprika or sherry vinegar.
- Add the sauce to the pot of turkey and cabbage, or serve the sauce as a topping, along with a dollop of sour cream.