Turkey Cabbage Salad Food

MARTHA STEWART'S HEALTHY TURKEY STUFFED CABBAGE ROLLS

Steps:

• Remove the center core of the cabbage. Boil 2 quarts of the water in a stockpot that is not made of aluminum (aluminum will react with the cabbage, or so says Martha). Add the cabbage and cook for 2-3 minutes until the outer leaves are tender. Remove the outer leaves and continue cooking the rest, removing outer leaves and cooking the interior until all the leaves are cooked and removed. Reserve two cups of the cooking water.
• Cut away the bottom of the center vein on each leaf. Place 4 large outer leaves at the bottom of the stockpot.
• Melt the butter in a pan and add the onion and garlic, cooking until it is golden.
• Mix onion/garlic mixture in a bowl with ground meat, rice, salt, pepper, parsley, green pepper, and celery.
• Place 1/4 to 1/3 cup of the rice mixture on each cabbage leaf. To roll the leaves up, fold in the sides, then begin rolling from the bottom of the leaf, tucking the edge of the leaf under the finished roll. Place the rolled leaves in the stockpot and place the chopped apple on top.
• Mix tomatoes and reserved cabbage water in a bowl. Pour enough into the stockpot to almost cover the cabbage. Bring to a boil, then reduce heat to low and cover and simmer for 1 hour until the cabbage is tender. Add more reserved tomato/water mix while cabbage cooks if the level drops too far.
• Optional garnish: Mix sour cream with ¾ cup of the sauce from the stockpot. Return it to the pot and stir, being careful not to disturb the cabbage rolls. I've also discovered this is quite good with Parmesan cheese sprinkled on it. It fools me into thinking I'm eating pasta.
• Substitution note: Feel free to swap out a jar of spaghetti sauce for the pureed tomatoes. Martha will never know, and you might enjoy having the additional herbs and spices in your dish. I've made it both ways.

TURKEY CABBAGE ROLLS

Steps:

• In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish.
• Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
• Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
• In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
• Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
• Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.

TURKEY KEBABS WITH CABBAGE SLAW

Steps:

• In a large bowl, whisk together mustard, vinegar, oil, and sugar; season mustard sauce with salt and pepper. Transfer 1/2 cup to another large bowl, add turkey, and toss to combine. Cover and refrigerate 30 minutes.
• To remaining mustard sauce, add cabbage, carrots, and onion. Toss to combine and season slaw with salt and pepper.
• Thread 3 to 4 pieces turkey onto each of fourteen 6-inch skewers. Heat a grill pan or cast-iron skillet over medium-high; lightly oil pan. In batches, grill kebabs until cooked through, 10 to 12 minutes, turning halfway through. Reserve 6 kebabs and 2 cups slaw for Turkey Wraps. Serve remaining kebabs with slaw.

SPICY CABBAGE SALAD WITH TURKEY AND PEANUTS

Steps:

• Toss cabbage and 1/2 tsp. salt in a large bowl. Massage vigorously with your hands until cabbage begins to release water and soften, about 2 minutes (this will both season and tenderize the leaves). Drain; set aside.
• Mix anchovies, lemon zest, lemon juice, vinegar, soy sauce, miso, and sugar in a large bowl; whisk in oil. Add cabbage, celery and celery leaves, scallions, chile, cilantro, and turkey meat to bowl and toss to combine; season with salt.
• Serve salad topped with peanuts and sesame seeds.
• Do Ahead
• Dressing can be made 1 day ahead. Cover and chill. Rewhisk before using.

SIMPLE RED CABBAGE SALAD

Steps:

• Add 2 tsp salt to the cabbage and massage well until beginning to soften, a few minutes. Set aside for 30 minutes, or longer if you can.
• Rinse, drain and dry the cabbage. Add the vinegar and olive oil and mix well. Add salt and pepper to taste. Finally, add the parsley. Serve immediately.

TURKISH CABBAGE SALAD (LAHANA SALATA)

Steps:

• Cut the cabbage in half and discard the outer tough leaves and the inner core.
• Cut each half into quarters and wash under cold water.
• Place each quarter on its side and slice very thin slices with a sharp knife.
• Place cabbage and carrots in a bowl and dress it with salt, pepper, oil and vinegar or lemon to taste.
• Toss well with enough dressing to suit your taste and serve.

TURKEY CABBAGE SALAD

Steps:

• Dresssing: Mix together salt, pepper, sugar, sald oil, soy sauce, rice vinegar and sesame seeds.
• In large bowl mix turkey, cabbage, celery and onions.
• Pour marinade over mixture (optional: refrigerate for 1-2 hours).
• Toss with chowmein noodles immediately before serving.

TURKEY CABBAGE SOUP

Steps:

• In a medium pot, cook the onion in oil over medium heat, until it just starts to brown (about 5 minutes).
• Add the garlic and ginger, and cook for another minute.
• Then add the ground turkey and cook, breaking it up into pieces, until just cooked through and starting to turn golden.
• At this point, add the soy sauce, sriracha, carrots, cabbage, and veggie broth. Stir, cover with a lid, and cook for about 25 minutes.
• Lastly, add in sesame oil and chives. Stir, turn off the heat, and serve.

SPICY CABBAGE SALAD RECIPE

Steps:

• Make the dressing: In a small saucepan, heat the vegetable oil over medium heat. Add the garlic, chiles, galangal and onion, and cook until softened, 3 to 4 minutes. Add the fish sauce, sugar, shrimp paste, chile flakes, Sriracha and tamarind paste. Cook, stirring often, until caramelized and fragrant, 4 to 5 minutes.
• Remove from the heat and stir in the coconut milk and lime juice. Transfer to a blender and purée until smooth, then set aside to cool.
• Make the salad: In a large bowl, toss all the salad ingredients together, leaving out the garnishes. Check for seasoning, then transfer to a serving bowl or platter. Garnish with the sunflower seeds and fried garlic, then serve.