I'm back!!! I apologize for the lack of posts this holiday season. I hope everyone enjoyed the holidays! It sure was a crazy one full of cheer but also sickness for my family. However, we are all back to normal and healthy once again so the posts are back! Kicking off the New Year with a recipe that is perfect for the winter months and to freeze for left overs. This Easy Cabbage Roll Skillet taste so much like the legit cabbage rolls but way less time to make! Let the skillet do all the work for you! ENJOY.
Ingredients:
- 1 large yellow onion, chopped
- 1 tbsp. extra virgin olive oil (or Challenge Friendly cooking oil of choice)
- 2 lbs ground turkey
- 4 cups cabbage, coarsely chopped
- 1 3/4 cup tomato sauce
- 1 large can diced tomatoes
- 1 cup brown long grain rice, uncooked
- 1 1/4 cup water
- 2 tsp. salt
- 1/2 tsp. black pepper
- Fresh herbs (parsley, green onions) & Greek yogurt, for serving
Directions:
1. Preheat large deep non-stick skillet on medium heat and coat pan with olive oil..
2. Add onion and cook for a few minutes, sitting occasionally. Add turkey and cook for 10 minutes, breaking into small pieces and stirring occasionally.
3. Reduce heat to low-medium, add cabbage, cover and let it cook for a few minutes so it will be easier to stir.
4. Add tomato sauce, diced tomatoes, rice, water, salt and pepper and stir well. Bring to a boil, cover and reduce heat to low. Cook for 55-60 minutes. DO NOT OPEN THE COVER! Check if rice is cooked and if not (mine was!) add 1/4 cup water, cover and cook for an extra 5-10 minutes.
5. Serve warm topped with Greek yogurt and fresh herbs (optional)
This can freeze for up to 3 months!
Ingredients:
- 1 large yellow onion, chopped
- 1 tbsp. extra virgin olive oil (or Challenge Friendly cooking oil of choice)
- 2 lbs ground turkey
- 4 cups cabbage, coarsely chopped
- 1 3/4 cup tomato sauce
- 1 large can diced tomatoes
- 1 cup brown long grain rice, uncooked
- 1 1/4 cup water
- 2 tsp. salt
- 1/2 tsp. black pepper
- Fresh herbs (parsley, green onions) & Greek yogurt, for serving
Directions:
1. Preheat large deep non-stick skillet on medium heat and coat pan with olive oil..
2. Add onion and cook for a few minutes, sitting occasionally. Add turkey and cook for 10 minutes, breaking into small pieces and stirring occasionally.
3. Reduce heat to low-medium, add cabbage, cover and let it cook for a few minutes so it will be easier to stir.
4. Add tomato sauce, diced tomatoes, rice, water, salt and pepper and stir well. Bring to a boil, cover and reduce heat to low. Cook for 55-60 minutes. DO NOT OPEN THE COVER! Check if rice is cooked and if not (mine was!) add 1/4 cup water, cover and cook for an extra 5-10 minutes.
5. Serve warm topped with Greek yogurt and fresh herbs (optional)
This can freeze for up to 3 months!