1 pound seasoned lean turkey sausage, casings removed
1 large head green cabbage, cored and leaves separated
1 small onion, finely diced
1 carrot, finely diced
1 cup wild rice, washed thoroughly
3 cups water
Extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
Combine the rice and 3 cups water in a large pot. Season with salt and bring to a boil. Reduce heat to a simmer and cook for about 1 hour or until the rice has puffed up and is tender. Fluff the cooked rice with a fork.
Blanch the cabbage leaves in boiling salted water for about 1 minute or until tender. Transfer to an ice bath to stop the cooking process and dry thoroughly. Heat a drizzle of olive oil in a sauté pan over medium heat. Cook the onion and carrot until soft and then add the sausage. Brown the sausage while breaking it apart into small pieces. To assemble, take one cabbage leaf in the palm of your hand and add a spoonful of cooked rice. Then add some of the sausage mixture on top of the rice. Fold the cabbage leaf around the rice and sausage to form a small package. Serve immediately.
Recipe courtesy Chef Tyler Stone