This Turkey Picadillo Cabbage Rolls recipe is from my grandmother in the 1960′s from Salvador Abraham, an Arab dentist neighbour of hers in Mexico. Abraham used ground lamb in his rolls, whereas my grandmother re-imagined hers with ground sirloin. I recently convinced my mom into experimenting with ground turkey to skew towards the healthier side. This recipe may appear lengthy, but it moves very quickly and is well worth it.

Appetizing Turkey Picadillo Cabbage Rolls
This recipe for turkey picadillo cabbage rolls is a Mexican dish you ought to try. It's a simple dish you must not miss out on if you love the cuisine.
Ingredients
1 pound ground turkey (minced turkey) - lean
½ medium yellow onion - diced
1 clove garlic - minced
1 medium tomato - diced
¼ teaspoon ground cumin
1 tablespoon olive oil
1 teaspoon Sea salt
1 teaspoon ground black pepper
1 head cabbage
4 medium Roma tomatoes - quartered
3 cloves garlic - quartered
½ medium yellow onion
1 teaspoon salt
1 teaspoon cumin
½ teaspoon ground black pepper
Instructions
- Core cabbage by removing the 1/3 centre bottom area and place in a large pot of boiling water (turning frequently) for about 15 to 25 minutes or until leaves loosen from the head. As soon as you see the cabbage begin to loosen and become pliable, start to peel away individual leaves with tongs and place them on paper towels to drain. Caution, this is a process. You can start peeling off leaves as the cabbage is boiling. I peeled about 5 off before removing the cabbage entirely and then continued to peel there. Ensure they are soft and manageable before you peel them.
- This cabbage prep can be done ahead if needed. Cover with a moist paper towel and leave in the fridge until ready for use.
- Meanwhile, prepare the picadillo. Heat 2 tablespoons of olive oil over medium heat and sauté onions in a separate pan. After five minutes, add the garlic and tomatoes, stir, and sauté until onions and garlic become translucent, and the tomatoes begin to soften.
- Add the ground turkey, ½ teaspoon of salt, ½ teaspoon of ground pepper, and the cumin. Stir pccasionally until the turkey is fully cooked for about 5 to 10 minutes. Remove from heat, set aside and season to taste.
- Put all the ingredients to a food processor or strong blender and blitz until smooth to prepare the sauce. It should yield about 2 cups.
- Heat a tablespoon of olive oil in a sauté pan over medium heat (save washing a pan and reuse the picadillo or cabbage pan) and add the sauce from the blender. Sauté for 2 minutes, add ½ a cup of water and bring to a boil. Reduce to a simmer and leave for five minutes. The sauce should be a watery consistency. Remove from heat and set aside.
- Wrap time. To make cabbage leaves malleable, use a small knife to peel away the bottom rib of each leaf.
- Prep a pyrex or roasting dish with about a tbsp of olive oil. As you’ll have a fair amount of leaves from a cabbage head, it’s best to start with the prettiest, largest and softest ones. One pound of turkey picadillo should require about 14 leaves.
- To wrap each roll, place about 2 tablespoons of picadillo in a leaf and think burritos! Roll, wrap the ends and roll again. Place rolls seam down in the dish.
- Once the dish is filled, cover the wraps in tomato sauce entirely. Reserve about ¼ cup.
- Bake in the oven until sauce begins to bubble for about 25 minutes.
- Plate and serve with extra sauce on the side. Season to taste.
Nutrition
Calories: 251kcalCarbohydrates: 21gProtein: 31gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 62mgSodium: 1269mgPotassium: 1016mgFiber: 8gSugar: 11gVitamin A: 1043IUVitamin C: 99mgCalcium: 125mgIron: 3mg
How did this recipe turn out for you?We’re eager to hear your thoughts!