Lazy Cabbage Roll Skillet with Turkey & Rice

Name: Lazy Cabbage Roll Skillet with Turkey & Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 tbsp Sunflower oil; Onion, finely chopped × ⅓; Carrot, coarsely grated × ½; 130 g Turkey mince; 1 tsp Sweet paprika; ½ 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; 120 ml Hot water

45 min · Easy · Serves 1

600 kcal per serving · 35g protein

Turkey mince, cabbage, carrot and rice simmered together in a paprika and tomato sauce, with yogurt and dill to finish.

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Ingredients

1 tbsp Sunflower oil
Onion, finely chopped × ⅓
Carrot, coarsely grated × ½
130 g Turkey mince
1 tsp Sweet paprika
½ 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
120 ml Hot water

Method

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.
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.
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.
Add the cabbage, rice and tomatoes

Return the pan to medium heat and add the shredded cabbage, rice, chopped tomatoes, salt, black pepper and 120 ml hot water per serving. Stir until the rice is evenly spread through the cabbage.
Simmer under a lid

Cover and simmer on low heat for about 25 minutes, stirring halfway, until the rice is tender, cabbage soft and turkey cooked to 74°C. Add a splash of hot water if it becomes dry before the rice is ready.
Rest and serve with yogurt

Take the pan off the heat and rest it under the lid for 5 minutes. Spoon loosely into deep plates, add the cold yogurt in a small off-centre spoonful and scatter over the chopped dill.