Canada / Main
Turkey & Barley Cabbage Rolls with Fresh Dill
This recipe adapts the traditional cabbage roll (Holubtsi) into a dish using ingredients that are produced in Canada, with chewy, nutty barley instead of rice. This improves the nutritional content and reduces the glycemic index. This recipe also aims to reduce saturated fat by replacing the red meat in the filling with ground turkey. This recipe mirrors cabbage rolls popular in Canada's prairie provinces by using green cabbage and fresh dill as a seasoning.
Ingredients
- pearl barley1/2 cup
- vegetable or chicken broth, or chicken broth1 1/2 cup
- green cabbage, medium; green1
- lean ground turkey, 450 g; lean1 lb
- onion, small; finely chopped1
- garlic, minced; or 1/2 tsp garlic powder2 clove
- egg, optional; helps bind filling1
- dill, fresh; chopped, loosely packed; plus extra for garnish1/4 cup
- salt1 tsp
- black pepper1/2 tsp
- no-salt-added crushed or diced tomatoes, 796 mL; no-salt-added; crushed or diced1 can
- tomato paste, optional; for richness1 tbsp
- canola oil, canola oil; optional, for sautéing1 tbsp
- apple cider vinegar1 tbsp
- paprika1 tsp
- maple syrup or brown sugar, or brown sugar; optional1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Simmer barley in the broth until tender (about 30–40 minutes). Drain excess liquid if needed and set aside to cool.
Bring a large pot of water to a boil. Core the cabbage and place it in the pot. Simmer for 5–10 minutes, removing leaves as they soften. Reserve 10–12 large leaves for rolling.
In a large bowl, make the filling by combining the cooked barley, ground turkey, onion, garlic, egg, dill, salt, and pepper.
Spread a cabbage leaf out flat on a work surface. Place 2–3 tablespoons of filling near the base of each cabbage leaf. Fold in the sides and roll up tightly to enclose the filling. Repeat with the remaining filling and cabbage leaves.
Prepare the sauce by mixing the crushed tomatoes, tomato paste, canola oil, paprika, and apple cider vinegar in a bowl or large measuring cup. Add a the sugar or maple syrup if you like your sauces a bit sweeter.
Spread a few spoonfuls of the sauce on the bottom of a large baking dish or pot. Arrange the cabbage rolls over the tomatoes, seam-side down. Pour the rest of the sauce over top of the rolls Sprinkle with extra dill if desired.
For the oven method, cover with foil and bake at 175 °C (350 °F) for 1 hour. For the stovetop method, simmer gently, covered, on low heat for 1 hour.
