russian

Cabbage Rolls With Turkey and Buckwheat in Tomato Sour Cream Sauce

This braised dish pairs green cabbage leaves with ground turkey, buckwheat groats, dry and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

46 g Protein

53 g Carbohydrates

29 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

201g green cabbage leaves 50 kcal
164g ground turkey 243 kcal
32g buckwheat groats, dry 113 kcal
64g onion 26 kcal
64g carrot 26 kcal
23g tomato paste 19 kcal
55g sour cream 109 kcal
182g chicken broth, low sodium 11 kcal
5g sunflower oil 44 kcal
1g bay leaf 2 kcal
1g black pepper 2 kcal
2g salt 0 kcal

Cooking instructions

green cabbage leaves
Bring a small pot of water to a simmer. Soften cabbage leaves 2-3 minutes; drain and cool.
buckwheat groats
Cook buckwheat in water until tender, about 12-15 minutes; cool slightly.
ground turkeybuckwheat groatsonioncarrotblack peppersalt
Mix ground turkey with cooked buckwheat, grated carrot, half the onion, salt, and pepper.
green cabbage leaves
Fill cabbage leaves and roll tightly, tucking in sides. Arrange seam-side down in a small pot or deep skillet.
ground turkeytomato pastesour creamchicken brothbay leaf
Whisk tomato paste, sour cream, and broth. Pour over rolls, add bay leaf, cover, and simmer 20-25 minutes until turkey is cooked.
Serve with sauce spooned over the top.