Stuffed Cabbage Rolls with Turkey and Rice
Stuffed Cabbage Rolls with Turkey and Rice
These Stuffed Cabbage Rolls are a hearty, comforting dish made with tender cabbage leaves filled with a flavorful mixture of ground turkey, rice, onions, and garlic. Baked in a rich tomato sauce, this dish is a healthier twist on a classic favorite. Perfect for meal prep or a cozy family dinner!
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Ingredients
For the Filling:
- ½ cup uncooked rice
- 2 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 15 oz can diced tomatoes (with liquid)
- 20 oz ground turkey
- Salt and pepper to taste
For the Cabbage Rolls:
- 1 large cabbage
- ½ can tomato juice
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Rice:
- Cook ½ cup of rice in a rice cooker or according to package instructions. Set aside.
Prepare the Cabbage:
- Bring a large stockpot of water to a boil.
- Submerge the whole cabbage in the boiling water.
- Using tongs, test the leaves—once they become flexible, carefully peel them off and set aside.
- Continue this process until all the large leaves are softened (about 5 minutes).
Cook the Filling:
- Heat 2 tbsp of olive oil in a pan over medium heat.
- Add diced onion and minced garlic, cooking until onions are translucent (about 10 minutes).
- Stir in the canned diced tomatoes (with liquid), ground turkey, salt, and pepper.
- Cook until the turkey is fully cooked (about 10 minutes).
- Add the cooked rice and mix well.
Assemble the Cabbage Rolls:
- Line the bottom of a casserole dish with a few softened cabbage leaves.
- Take a single cabbage leaf and place a scoop of the meat and rice mixture in the center.
- Fold the two sides inward, then roll tightly.
- Place the seam-side down in the casserole dish.
- Repeat until all the filling is used and the dish is full.
Add the Sauce:
- Pour ½ can of tomato juice evenly over the cabbage rolls.
Bake the Cabbage Rolls:
- Cover the dish with foil or a lid.
- Bake for 45 minutes, or until the cabbage rolls are tender.
Serve and Enjoy:
- Remove from the oven and serve warm.
- Garnish with fresh parsley or a dollop of sour cream if desired.
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