Turkey Picadillo Cabbage Rolls (Mexican-Style)
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.
Equipment
Large stockpot (8-quart or larger)
Food processor or high-speed blender
Large non-stick skillet or sauté pan
9x13 inch (33x23cm) baking dish
Kitchen tongs
Instant-read thermometer
Ingredients
For the Turkey Picadillo Filling
1 pound ground turkey (minced turkey) - lean, 450g
½ medium yellow onion - diced
1 clove garlic - minced
1 medium tomato - diced
¼ teaspoon cumin
2 tablespoons olive oil - 30ml, for the picadillo
½ teaspoon sea salt
½ teaspoon ground black pepper
1 head cabbage
For the Serrano Tomato Sauce
4 medium Roma tomatoes - quartered- 3 cloves garlic - quartered
- ½ medium yellow onion
- ½ medium serrano pepper
1 teaspoon salt- 1 teaspoon cumin
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil - 15ml, for sautéing the sauce
½ cup water - 120ml, for thinning the sauce- 1 tablespoon olive oil - 15ml, for greasing the baking dish
Instructions
- Core the cabbage by cutting out the bottom third of the core. Place in a large stockpot of boiling water, turning the head occasionally with tongs, for 12–18 minutes or until the outer leaves loosen and become pliable. Begin peeling off individual leaves with tongs as they loosen — you can do this while the cabbage is still in the pot. Place peeled leaves on paper towels to drain.1 head cabbage
- Heat 2 tablespoons (30ml) of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the minced garlic and diced tomato, stir, and cook until the onion is translucent and the tomato begins to break down, about 3 minutes.2 tablespoons olive oil, ½ medium yellow onion, 1 clove garlic, 1 medium tomato
- Add the ground turkey, ½ teaspoon salt, ½ teaspoon ground black pepper, and ¼ teaspoon cumin. Stir occasionally, breaking the meat into small pieces, until the turkey is fully cooked through, about 8–10 minutes. Remove from heat and season to taste.1 pound ground turkey (minced turkey), ½ teaspoon sea salt, ½ teaspoon ground black pepper, ¼ teaspoon cumin
- To make the sauce, add the quartered Roma tomatoes, quartered garlic cloves, ½ onion, serrano pepper, 1 teaspoon salt, 1 teaspoon cumin, and ½ teaspoon black pepper to a food processor or blender. Blitz until smooth — you should get about 2 cups (480ml) of sauce.4 medium Roma tomatoes, 3 cloves garlic, ½ medium yellow onion, ½ medium serrano pepper, 1 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon ground black pepper
- Heat a tablespoon of olive oil in a sauté pan over medium heat and add the sauce from the blender. Sauté for 2 minutes, add ½ cup (120ml) 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.1 tablespoon olive oil, ½ cup water
- To make cabbage leaves malleable, use a small knife to peel away the bottom rib of each leaf.1 head cabbage
- Lightly oil a 9x13 inch (33x23cm) baking dish with 1 tablespoon of olive oil. Select the largest, most pliable leaves first — one pound of turkey picadillo will fill approximately 12–14 rolls using about 2 tablespoons of filling per roll.1 tablespoon olive oil
- 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.1 head cabbage
- Once the dish is filled, cover the wraps in tomato sauce entirely. Reserve about ¼ cup.
- Preheat the oven to 375°F / 190°C (170°C fan-forced). Bake uncovered for 25–30 minutes until the sauce is bubbling and the internal temperature of the rolls reaches 165°F / 74°C.
- Plate and serve with extra sauce on the side. Season to taste.
Notes
Storage: Refrigerate assembled rolls in sauce in a covered container for up to 3 days. The cabbage softens further overnight, which improves the texture.
Freezing: Lay cooled rolls in a single layer in a freezer-safe container, cover with sauce, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Boil and peel cabbage leaves up to 1 day ahead — wrap in a damp paper towel and refrigerate. You can also fully assemble uncooked rolls the night before; add sauce just before baking.
Reheating: Add a splash of water to the pan, cover, and warm over medium-low for 8–10 minutes, or microwave covered for 2–3 minutes.
Pro Tip: Sauté the blended sauce in hot oil for a full 2 minutes before adding water — this drives off the raw blender taste and concentrates the tomato and serrano flavour.
Nutrition
Serving: 1servingCalories: 344kcalCarbohydrates: 21gProtein: 31gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 62mgSodium: 980mgPotassium: 1013mgFiber: 8gSugar: 11gVitamin A: 1042IUVitamin C: 99mgCalcium: 125mgIron: 3mg
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