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 infused with spices. Perfect for a comforting dinner, these rolls combine hearty meat filling with aromatic seasonings and a rich sauce.
Ingredients
Scale
For the Cabbage Rolls:
- 1 head green cabbage, frozen
- 1 cup cooked white rice
- 1 pound ground turkey
- 1 pound Italian sausage
- 1 egg
- 1/2 cup Italian bread crumbs
For the Sauce:
- 1 cup red onion, diced
- 4 garlic cloves, minced
- 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 and freshly cracked black pepper, to taste
- 2 tablespoons fresh parsley, minced
- Olive oil, for sautéing (estimated 2 tablespoons)
Instructions
- Freeze and Prepare Cabbage: Place the head of green cabbage in the freezer for 24 hours until completely frozen. Then remove and let it thaw for 2 hours until the leaves start to peel off easily; you may need to peel a few leaves at a time.
- Preheat Oven and Prepare Dish: Preheat your oven to 350ºF and grease a 9x13 inch casserole dish to prevent sticking.
- Make the Sauce: Heat olive oil in a pan over medium-high heat. Sauté the diced red onion and minced garlic for 6 to 8 minutes until softened and fragrant. Add crushed tomatoes, tomato sauce, sugar, ground cumin, ground cinnamon, and chicken stock. Season with kosher salt and freshly cracked black pepper to taste. Bring to a simmer, then remove from heat and let the sauce cool.
- Prepare Meat Filling: In a large bowl, combine cooked white rice, ground turkey, Italian sausage, egg, Italian bread crumbs, and minced fresh parsley. Mix thoroughly until evenly combined.
- Assemble Cabbage Rolls: Lay a cabbage leaf flat and use a medium ice cream scoop to place the meat filling onto the widest part of the leaf. Fold the sides of the leaf over the filling and roll it up tightly to form a roll. Repeat with all remaining leaves and filling.
- Bake the Rolls: Pour half of the prepared sauce into the bottom of the casserole dish. Arrange the cabbage rolls in a single layer on top of the sauce. Pour the remaining sauce evenly over the rolls. Cover the dish with foil and bake in the preheated oven for 50 minutes or until the meat is cooked through and tender.
Notes
- Freezing the cabbage makes it easier to remove leaves without tearing.
- You can substitute ground beef for ground turkey and Italian sausage if preferred.
- If you don't have Italian bread crumbs, plain breadcrumbs seasoned with Italian herbs work well.
- Leftovers store well in the refrigerator for up to 3 days and reheat covered in the oven.
- Try serving with a dollop of sour cream or plain yogurt for added creaminess.
- Make sure to cover the baking dish with foil during baking to keep the rolls moist.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg
