Recipes Ingredients Meat & Poultry Turkey Recipes Stuffed Napa Cabbage Braised in Tomato Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 27, 2020 Print Rate It Share Share Tweet Pin Email Simmered cabbage leaves are rolled around a ground turkey filling spiced with ground cumin and cayenne pepper. Tomato sauce keeps the rolls moist while they cook. Ingredients 1 cup uncooked barley 2 heads Napa cabbage 1 large shallot, finely chopped 1 medium carrot, cut into ¼-inch dice 1 rib celery, cut into ¼-inch dice 1 green, red, or yellow bell pepper, cut into ¼-inch dice 1 tomato, seeded, cut into ¼-inch dice ½ cup raisins 1 pound lean ground turkey 1 ½ teaspoons ground cumin 1 teaspoon ground coriander Pinch of cayenne pepper Pinch of ground nutmeg Pinch of ground cloves 1 ¾ teaspoons salt ½ teaspoon freshly ground black pepper 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 medium onion, chopped into ½-inch dice 3 cloves garlic, minced 1 fourteen-ounce can tomato sauce 2 teaspoons light-brown sugar 2 sprigs fresh flat-leaf parsley, plus 2 tablespoons chopped 2 sprigs fresh oregano, plus 2 tablespoons chopped Directions Heat oven to 350 degrees. Bring a pan of water to a boil. Stir in barley; reduce to simmer. Cook until tender, 20 to 30 minutes. Drain in a colander or fine sieve, and rinse with cold water. Cover, and set aside. Fill saucepan with water; boil. Remove cabbage's large outer leaves.You'll need 24 large leaves. Add half to boiling water; simmer until tender, about 4 minutes. Drain in a colander; cool. Repeat with remaining leaves; set aside. In a large bowl, combine shallot, carrot, celery, pepper, tomato, raisins, turkey, cumin, coriander, cayenne, nutmeg, cloves, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and 1 cup reserved barley. Using hands, mix. Chill until ready to assemble. Heat 1 tablespoon olive oil in a highsided saute pan on medium heat.Add onion and garlic; cook until soft, about 3 minutes. Add tomato sauce, brown sugar, parsley sprigs, and oregano sprigs. Stir to combine; bring to a boil. Reduce to gentle simmer; cover. Cook while assembling cabbage. Once cooked, the sauce can be pureed if desired. Lay 2 cabbage leaves side by side, slightly overlapping, on a work surface. (If leaves are large, use one.) Place a heaping 1/3 cup turkey mixture on the stem end. Roll into a tight cylinder, folding in ends. Repeat with remaining leaves and mixture. Uncover sauce; place cabbage rolls in a baking pan. Spoon sauce over tops; cover. Bake 1 hour. Meanwhile, toss reserved barley and remaining teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; set aside. After 1 hour, remove rolls from oven. Serve over room-temperature barley mixture, topped with sauce and chopped herbs. Rate it Print