Low Sodium Sarmale in Cabbage Leaves
Discover a healthier twist on a beloved classic with this Low Sodium Sarmale in Cabbage Leaves recipe! Featuring tender green cabbage leaves stuffed with a flavorful blend of seasoned ground turkey, aromatic herbs like dill and parsley, and hearty rice, this dish is perfect for those seeking a reduced-sodium option without compromising on taste. Simmered in a savory tomato broth made from low-sodium vegetable stock and salt-free tomato paste, these stuffed rolls are packed with wholesome goodness and vibrant flavor. With simple preparation steps and a cooking method designed to enhance every ingredient, this recipe delivers comfort food that's both heart-healthy and utterly satisfying. Serve with a dollop of low-sodium yogurt for a tangy finishing touch. Perfect for health-conscious home cooks, this dish is sure to impress at family dinners or gatherings.
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Recipe Information
Ingredients
- 1 head green cabbage
- 500 grams ground turkey
- 100 grams uncooked rice
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 500 milliliters low sodium vegetable broth
- 2 tablespoons tomato paste, no added salt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons parsley, chopped
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 tablespoons vegetable oil
Instructions
Core the cabbage, then carefully separate 12 to 15 large leaves.
Bring a large pot of water to a boil. Blanch the cabbage leaves for about 2-3 minutes until pliable. Remove and set aside to drain.
In a skillet, heat vegetable oil over medium heat. Add chopped onion and sauté until translucent.
Add minced garlic to the skillet and sauté for an additional minute.
In a large mixing bowl, combine the ground turkey, uncooked rice, sautéed onions and garlic, fresh dill, parsley, ground black pepper, and paprika. Mix until well combined.
Lay a cabbage leaf down with the stem side towards you. Place around 2 tablespoons of the turkey mixture at the stem end.
Fold the sides over the filling and roll upwards to enclose. Repeat with the remaining leaves and filling.
In a large pot, layer the bottom with a few leftover cabbage leaves and place the stuffed rolls on top, seam side down.
In a separate bowl, mix the low sodium vegetable broth with the tomato paste until well combined.
Pour the broth mixture over the cabbage rolls, ensuring they are submerged.
Cover the pot and bring to a gentle simmer. Cook for about 90 minutes, keeping an eye that the liquid doesn’t fully evaporate. Add more broth if necessary.
Once cooked, let the sarmale rest for about 10 minutes before serving. Enjoy as is or with a dollop of low-sodium yogurt.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 737 mg | 32% | |
| Total Carbohydrate | 126.4 g | 46% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 22.4 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1719 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
