Description

This Easy Cabbage Rolls recipe features tender cabbage leaves stuffed with a flavorful mixture of ground turkey, Italian sausage, rice, and aromatic spices, all baked in a savory tomato sauce. Perfect for a comforting family meal, these rolls are both hearty and delicious, bringing together a balance of spices and fresh ingredients for a satisfying dish.

Ingredients

Scale

Vegetables

1 head green cabbage, frozen
1 cup red onion, diced
4 garlic cloves, minced
2 tablespoons fresh parsley, minced

Meat and Protein

1 pound ground turkey
1 pound Italian sausage
1 egg

Grains and Bread

1 cup cooked white rice
1/2 cup Italian bread crumbs

Tomato Sauce

14 oz. crushed tomatoes
8 oz. tomato sauce
1 teaspoon sugar
1 cup chicken stock

Spices and Seasonings

1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Kosher salt, to taste
Freshly cracked black pepper, to taste

Other

Olive oil for sautéing (amount estimated as 2 tablespoons)

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Instructions

Freeze the Cabbage: Place the whole head of green cabbage in the freezer and freeze completely for 24 hours to make peeling the leaves easier.
Thaw and Prepare Cabbage Leaves: Remove the frozen cabbage from the freezer and let it thaw at room temperature for about 2 hours until the leaves start to peel off easily. Peel off as many leaves as you can. Some inner leaves may still be frozen and difficult to remove.
Preheat the Oven and Prepare Dish: Preheat your oven to 350ºF and grease or lightly oil a 9x13 inch casserole dish for baking the cabbage rolls.
Make the Sauce: Heat about 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the diced red onion and minced garlic for 6 to 8 minutes until softened and fragrant. Add the crushed tomatoes, tomato sauce, sugar, ground cumin, ground cinnamon, and chicken stock. Bring the mixture to a simmer, season with kosher salt and freshly cracked black pepper to taste, then remove from heat and set aside to cool slightly.
Prepare the Filling: In a large mixing bowl, combine the cooked white rice, ground turkey, Italian sausage, egg, and Italian bread crumbs. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated.
Assemble the Rolls: Place a cabbage leaf flat on a clean surface. Using a medium ice cream scoop, portion some of the meat mixture onto the widest part of the leaf. Fold in the sides of the leaf over the filling and then carefully roll the leaf up to enclose the filling completely. Repeat with all cabbage leaves and filling.
Layer and Bake: Pour half of the prepared tomato sauce into the bottom of the 9x13 casserole dish. Arrange the cabbage rolls seam side down in a single layer over the sauce. Pour the remaining sauce evenly over the top of the rolls. Cover with foil and bake in the preheated oven for 45 to 50 minutes until the meat is cooked through and tender.

Notes

Freezing the cabbage makes the leaves easier to separate without tearing, but if short on time, blanching cabbage leaves in boiling water for a few minutes can also soften them for rolling.
You can substitute ground beef or pork for the turkey and sausage if preferred.
For a spicier sauce, add a pinch of red pepper flakes when sautéing the onions and garlic.
Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for up to 2 months.
Ensure the rolls are tightly wrapped to prevent filling from spilling out during baking.
Use fresh parsley for garnish or mix into the filling for added flavor and color.

Nutrition

Serving Size: 1 roll
Calories: 350 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: 3 g
Protein: 25 g
Cholesterol: 80 mg