Lazy Cabbage Roll Skillet with Turkey & Rice
600 kcal per serving · 35g protein
All the flavour of Balkan stuffed cabbage with none of the rolling: turkey mince, shredded cabbage and rice simmer together in one pan with paprika, tomato and savory. The cabbage melts down and sweetens while the rice cooks in the same juices, so nothing needs draining or assembling. A spoon of cold yogurt and fresh dill on top is how it is eaten across Bulgaria.
Open in Mixit →Ingredients
- 1 tbsp Sunflower oil
- Onion, finely chopped × 1
- Carrot, coarsely grated × 1
- 130 g Turkey mince
- 1 tsp Sweet paprika
- 0.5 tsp Chubritsa (dried savory)
- 1 tbsp Tomato paste
- 200 g White cabbage, shredded
- 35 g Short or medium-grain white rice
- 100 g Chopped canned tomatoes
- 3 g Salt
- 0.5 g Black pepper
- 4 g Fresh dill, chopped
- 60 g Plain yogurt, to serve
Method
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Soften the onion and carrot
Heat the sunflower oil in a large deep pan over medium heat, add the chopped onion and grated carrot and cook for 4 minutes, stirring, until soft.
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Brown the turkey mince
Raise the heat to medium-high, add the turkey mince and cook for 5 minutes, breaking the mince up with a spoon, until no pink remains and the mince starts to colour.
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Bloom the spices off the heat
Take the pan off the heat and stir in the sweet paprika, chubritsa and tomato paste for 30 seconds, so the paprika colours the fat without burning.
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Add the cabbage, rice and tomatoes
Return the pan to medium heat and add the shredded cabbage, rice, chopped tomatoes, salt, black pepper and 200 ml hot water, stirring until the rice is evenly spread through the cabbage.
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Simmer under a lid
Cover the pan, lower the heat to low and simmer for 25 minutes, stirring once halfway, until the rice is tender and the cabbage is soft and sweet.
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Rest and serve with yogurt
Take the pan off the heat and rest it under the lid for 5 minutes, then scatter with the chopped dill and serve with the cold yogurt spooned on top.