Sarma Recipe

12 Servings

1 large green cabbage

2 tsp olive

2 lbs. lean ground turkey

2 diced onions (sub green onion for lowfodmap)

6 garlic cloves diced

4 celery stalks diced

1.5 cups of baby carrots diced

1 TBSP Garlic Powder (omit for lowfodmap)

1 TBSP Onion Powder (omit for lowfodmap)

3 TBSP Paprika (omit for AIP)

1 tsp Turmeric

*Optional seasonings for AIP and Lowfodmap: Basil, Thyme and Oregano

(2) 52 oz cans crushed tomatoes (omit for AIP)

2 cups of sauerkraut per pan

Salt and Pepper to taste

Preheat oven to 375 degrees

3 Options for cabbage depending on time and ease

Option#1: Core out cabbage and fill the core with iodized salt

Place in 5-gallon bucket, fill with water, and let set for 2-3 weeks in an area that is not inside your house.

When it smells like a dead body it is ready to peel and use.

Note: If using option #1, no sauerkraut is needed unless preferred

Option #2: Core cabbage, place in freezer for 2 weeks. Unthaw, peel and it is ready to use.

Option #3: Bring a large pot of water to boil. Core the cabbage. Place the cabbage, core-side down into the water and cover. Boil for 6 minutes.

Brown the turkey in the olive oil. Push the turkey aside and add the diced onion, garlic, carrots, celery and add seasonings. Cook until veggies are soft.

Spray the casserole pans with nonstick spray or oil.

Coat the bottom of the pan with crushed tomatoes.

Take peeled cabbage and shave the middle stem off.

With a heaping TBS place at the base the turkey mixture into cabbage leaf, roll and tuck the ends in tightly.

Continue until pan is full

Top with 1-2 cups of sauerkraut (can be omitted if using Option #1)

Cover with the remaining crushed tomatoes.

Bake at 375 degrees until boiling (approx 30-40 minutes).

Serve hot with a dollop of regular or non-dairy sour cream.

Check out my recipe for quick and easy non-dairy sour cream

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