Red Cabbage Rolls with Turkey & Bulgur

Turkey and bulgur parcels with white wine sauce and roasted garlic cream.

Cooking time ≈ 1 h 40 min

Estimated nutrition · Per serving
≈ 600 kcal · Protein 36 g · Carbs 45 g · Fat 31 g

Ingredients

• Roasted garlic: 1 whole garlic head
• Roasted garlic: a little olive oil
• Wine sauce: 120 ml dry white wine
• Wine sauce: 180 ml chicken broth
• Wine sauce: 1 small shallot, finely chopped
• Wine sauce: 1 tsp butter
• Wine sauce: 2 tbsp cream
• Wine sauce: fresh thyme and salt
• Filling: 500 g ground turkey
• Filling: 130 g dry bulgur
• Filling: 1 small shallot
• Filling: 3 tbsp cream
• Filling: 2–3 tbsp broth
• Filling: 1 tbsp olive oil
• Filling: salt, white pepper and a pinch of nutmeg
• 10–12 large red cabbage leaves
• A splash of lemon juice for blanching
• Garlic cream: 6–8 roasted garlic cloves
• Garlic cream: 200 g Greek yogurt or sour cream
• Garlic cream: 1–2 tbsp garlic oil
• Garlic cream: a little lemon juice and salt

Method

1. Roast the trimmed garlic head with a little oil, wrapped in foil, at 180°C / 350°F for 35–40 minutes. Cool and squeeze out the cloves.
2. Soften the sauce shallot in butter. Simmer with wine for 3–4 minutes, then add broth, thyme, cream and salt.
3. Cover the bulgur with an equal volume of boiling water for 15 minutes. Drain, cool and combine with the remaining filling ingredients.
4. Blanch the cabbage leaves for 5–7 minutes with a splash of lemon juice. Cool and remove the thick ribs.
5. Loosely roll filling inside each leaf. Arrange over a little wine sauce, then add sauce to one-third of the rolls’ height.
6. Bake covered at 180°C / 350°F for 40–45 minutes, followed by 10 minutes uncovered.
7. Mash or blend 6–8 roasted garlic cloves with yogurt or sour cream, garlic oil, lemon juice and salt. Serve with the rolls.