Greek Style Stuffed Cabbage Rolls with Lemony Dill Sauce
Sustenance
INGREDIENTS
For the Filling:
1 pound ground turkey, or tofu/vegetarian alternative
1 leek chopped
1/2 small onion, chopped
1/2 cup carrots or golden beets, diced very small
6 tablespoons olive oil
a handful of fresh dill chopped
a handful of fresh parsley chopped
1 cup cooked brown rice or other grain (quinoa or millet work well)
For the Cabbage Rolls:
1 large cabbage, 16 leaves removed
1/2 cup extra virgin olive oil
For the Lemon Dill Sauce:
1/2 cup olive oil
1/4 cup honey
2 Tablespoons Dijon mustard
1/2 cup lemon juice
2 Tablespoons dried dill weed
2 Tablespoons garlic powder OR 8 cloves fresh garlic, minced
2 teaspoons salt
INSTRUCTIONS
For the Filling:
Heat a good splash of olive oil in frying pan over high heat.
Add the onions, leek, carrots/beets, and cook until softened-about 6 minutes.
Then add ground meat, combine well and cook until done-about 8-10 minutes. Remove from heat and set aside.
For the Cabbage Rolls:
Fill a deep saucepan with water and bring to a boil. Place cabbage rolls in water for about 1 minute to allow to soften. Remove with tongs and set aside to cool.
When ready to assemble, place a large spoonful of filling in the middle of each leaf.
Fold sides in and then roll like a burrito. Place in baking pan seam side down.
For the Lemon Dill Sauce:
