Description
Easy Cabbage Rolls made with a flavorful blend of ground turkey, Italian sausage, and rice, wrapped in tender cabbage leaves and baked in a spiced tomato sauce. This comforting dish is perfect for family dinners and serves 8 to 10 people.
Ingredients
Scale
Meat and Filling
- 1 cup cooked white rice
- 1 pound ground turkey
- 1 pound Italian sausage
- 1 egg
- 1/2 cup Italian bread crumbs
Vegetables and Sauce
- 1 head green cabbage, frozen
- 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
Instructions
- Freeze and Prep Cabbage: Place the head of green cabbage in the freezer and freeze completely for 24 hours. Then remove and thaw for 2 hours until the leaves begin to peel off easily.
- Preheat Oven and Prepare Dish: Preheat the oven to 350ºF and prepare a 9x13 inch casserole dish for baking.
- Make the Sauce: Sauté the diced red onion and minced garlic in olive oil over medium-high heat for 6 to 8 minutes until softened. Add crushed tomatoes, tomato sauce, sugar, ground cumin, ground cinnamon, and chicken stock. Bring the mixture to a simmer, season with salt and pepper, then remove from heat and let cool slightly.
- Prepare Filling: In a mixing bowl, combine cooked white rice, ground turkey, Italian sausage, egg, and Italian bread crumbs. Mix thoroughly until well combined.
- Assemble Cabbage Rolls: Lay a cabbage leaf flat on a surface, scoop the meat filling with a medium ice cream scoop onto the widest part of the leaf. Fold in the sides of the leaf and roll it up tightly. Repeat with the remaining leaves and filling.
- Layer and Bake: Pour half of the sauce into the bottom of the prepared casserole dish. Place the cabbage rolls seam side down in a single layer in the dish. Pour the remaining sauce over the rolls. Cover with foil and bake for 50 minutes until the meat is cooked through and tender.
Notes
- Freezing the cabbage helps to soften the leaves, making them easier to separate without tearing.
- You can substitute ground beef for the turkey and Italian sausage if preferred.
- Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a vegetarian version, replace meat with cooked lentils and omit the egg.
- Keep the cabbage rolls covered with foil while baking to retain moisture and ensure even cooking.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 75 mg
