Description
This easy cabbage rolls recipe features tender cabbage leaves stuffed with a flavorful mixture of ground turkey, Italian sausage, and rice, all baked in a savory tomato sauce seasoned with cumin and cinnamon. A perfect comforting main course that combines wholesome ingredients with rich, aromatic flavors.
Ingredients
Scale
Filling
- 1 cup cooked white rice
- 1 pound ground turkey
- 1 pound Italian sausage
- 1 egg
- 1/2 cup Italian bread crumbs
- 1 cup red onion, diced
- 4 garlic cloves, minced
Sauce
- 14 oz. crushed tomatoes
- 8 oz. tomato sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 cup chicken stock
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Cabbage
- 1 head green cabbage, frozen
Garnish
- 2 tablespoons fresh parsley, minced
Instructions
- Freeze and prep cabbage: Place the whole head of cabbage in the freezer and freeze completely for 24 hours. Remove from freezer and let thaw for 2 hours or until the outer leaves start to peel off easily. Peel the cabbage leaves carefully; the inner leaves may remain frozen, so peel off only what can come off without tearing.
- Prepare sauce: Preheat oven to 350ºF and grease a 9x13 casserole dish. In a skillet over medium-high heat, sauté diced red onion and minced garlic in olive oil for 6 to 8 minutes until softened and fragrant. Add crushed tomatoes, tomato sauce, sugar, cumin, cinnamon, and chicken stock. Bring to a simmer, season with kosher salt and freshly cracked black pepper to taste. Remove from heat and allow to cool slightly.
- Make filling: In a large bowl, combine cooked rice, ground turkey, Italian sausage, egg, and Italian bread crumbs. Mix thoroughly until evenly combined.
- Assemble rolls: Lay a cabbage leaf flat on a surface. Use a medium ice cream scoop or spoon to place a portion of the meat mixture onto the widest part of the leaf. Fold the sides of the leaf over the filling and roll tightly to enclose. Repeat this process with remaining leaves and filling.
- Bake cabbage rolls: Pour half of the prepared sauce into the bottom of the casserole dish. Arrange the cabbage rolls seam-side down in the dish in a single layer. Pour the remaining sauce over the top of the rolls.
- Cooking: Bake uncovered in the preheated oven for 50 minutes, or until the meat is cooked through and tender.
- Serve: Remove from oven, garnish with minced fresh parsley, and serve warm for a delicious, hearty meal.
Notes
- Freezing the cabbage makes the leaves easier to separate without tearing, but you can also blanch the cabbage briefly in boiling water if preferred.
- Feel free to substitute ground beef or pork for the turkey and sausage mixture based on preference.
- For a spicier kick, add red pepper flakes to the sauce.
- Serve the cabbage rolls with a side of crusty bread or a light salad for a complete meal.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 95 mg
