Turkey Cabbage Rolls: A Comforting, Flavorful Dish with a Healthy Twist

Turkey Cabbage Rolls are a hearty and satisfying meal that combines tender cabbage leaves with a savory turkey filling. Wrapped tightly and smothered in a delicious, rich sauce, these rolls are a comforting and wholesome dish perfect for family dinners or special occasions. The use of lean ground turkey instead of beef makes these cabbage rolls a healthier alternative without compromising flavor. With a medley of aromatic spices and fresh herbs, this dish is packed with flavors that will keep everyone coming back for more.

In this recipe, we incorporate a variety of healthy ingredients like cabbage, carrots, and fresh herbs, combined with the richness of sour cream and a savory tomato broth. Whether you’re looking for a meal to impress guests or something to enjoy at home, these Turkey Cabbage Rolls are an excellent option.

For more cabbage-based dishes, check out these Healthy Cabbage Recipes or browse through Ground Turkey Recipes.

Basic Recipe: Ingredients and Instructions

Turkey Cabbage Rolls

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• Author: Jennifer Mitchell
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

These Turkey Cabbage Rolls are a hearty, flavorful dish filled with ground turkey, aromatic spices, and fresh herbs. Wrapped in soft, blanched Napa cabbage leaves, they are simmered in a rich tomato-based sauce with a touch of sour cream for creaminess. Topped with fresh dill and parsley, these rolls make for a comforting, satisfying meal, perfect for a family dinner or special occasion.

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Ingredients

Scale 1x2x3x

For the Rice:

• 1 cup long-grain white rice (such as Basmati)

For the Napa Cabbage:

• 1 extra-large Napa cabbage

For the Sauce/Filling:

• 2 tablespoons butter or oil
• 1 large sweet onion, diced
• 4 large carrots, grated (about 2 1/2 cups)
• 6 garlic cloves, minced
• 1 teaspoon salt
• Ground black pepper, to taste
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 2 cups chicken broth
• 1 cup tomato puree (unseasoned)
• 1/3 cup sour cream
• 1 tablespoon cornstarch
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

For the Filling:

• 1 1/2 lbs ground turkey
• 1 1/2 teaspoons salt
• Ground black pepper, to taste
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

For Serving:

• Fresh dill and parsley for garnishing
• Sour cream, for serving
• Pickles and marinated tomatoes, for serving

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Instructions

Cook the Rice:

• In a medium pot, cook the rice according to package directions. Set aside once cooked.

Prepare the Napa Cabbage:

• Carefully remove the leaves from the Napa cabbage, keeping them intact. You will need about 12-15 leaves for the rolls.
• Bring a large pot of water to a boil. Add the cabbage leaves and blanch for about 2-3 minutes, or until softened. Remove them from the pot and set aside to cool. Cut off the tough stems from each cabbage leaf if necessary.

Prepare the Sauce/Filling:

• In a large skillet, heat the butter or oil over medium heat. Add the diced onion and grated carrots. Sauté for 5-7 minutes until the vegetables soften.
• Add the minced garlic, salt, black pepper, coriander, paprika, and cumin to the skillet. Stir and cook for 1-2 minutes until fragrant.
• Pour in the chicken broth and tomato puree, stirring to combine. Bring to a simmer and cook for 5-7 minutes.
• In a small bowl, mix the sour cream with the cornstarch until smooth. Add this mixture to the skillet, stirring constantly to thicken the sauce. Once thickened, remove from heat and stir in the fresh dill and parsley.

Prepare the Filling:

• In a large mixing bowl, combine the cooked rice, ground turkey, salt, pepper, and fresh dill and parsley. Mix until well incorporated.

Assemble the Cabbage Rolls:

• Place a cabbage leaf on a flat surface and spoon about 2-3 tablespoons of the turkey mixture onto the center of the leaf.
• Fold in the sides of the cabbage leaf, then roll it up tightly to encase the filling. Repeat with the remaining cabbage leaves and filling.

Cook the Cabbage Rolls:

• In a large pot, arrange the cabbage rolls seam-side down. Pour the prepared sauce over the rolls, covering them completely. Bring the mixture to a simmer, cover, and cook for 30-35 minutes, or until the cabbage is tender and the filling is cooked through.

Serve:

• Remove the cabbage rolls from the pot and arrange on a serving dish. Garnish with fresh dill and parsley.
• Serve with a dollop of sour cream on top and side dishes of pickles and marinated tomatoes.

Notes

• To make the dish even heartier, you can add cooked quinoa or barley to the filling instead of rice.
• If you prefer a spicier version, add a pinch of red pepper flakes to the sauce.
• You can prepare the cabbage rolls in advance and store them in the fridge for up to two days. Simply reheat them in the sauce before serving.

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Category: Main Dish, Comfort Food
• Method: Baking, Simmering
• Cuisine: Eastern European, Comfort Food

Nutrition

• Serving Size: 1 cabbage roll with sauce
• Calories: 330
• Sugar: 8g
• Sodium: 740mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 6g
• Protein: 23g
• Cholesterol: 80mg

Keywords: Turkey Cabbage Rolls

Instructions

1. Prepare the Rice
   In a medium saucepan, cook the rice according to package instructions. Set aside to cool slightly.
2. Blanch the Cabbage
   Carefully peel the leaves from the Napa cabbage, keeping them whole. Bring a large pot of salted water to a boil and blanch the cabbage leaves for about 2 minutes, just until they become tender. Remove from the water and set aside to cool.
3. Prepare the Sauce
   In a large skillet, heat the butter or oil over medium heat. Add the diced onion and sauté for about 4-5 minutes, until softened. Stir in the grated carrots, garlic, salt, pepper, coriander, paprika, and cumin. Cook for another 2-3 minutes, allowing the spices to bloom and the carrots to soften.Pour in the chicken broth and tomato puree. Bring to a simmer and cook for 5 minutes. In a small bowl, combine the sour cream and cornstarch. Stir into the sauce and continue cooking for an additional 3-4 minutes, until the sauce thickens. Stir in the fresh dill and parsley, then remove from heat and set aside.
4. Prepare the Filling
   In a large mixing bowl, combine the cooked rice, ground turkey, salt, pepper, and fresh herbs (dill and parsley). Mix well to combine.
5. Assemble the Cabbage Rolls
   Lay a cabbage leaf flat on a cutting board. Remove the tough stem part by cutting it out, then place a generous portion of the turkey filling in the center of the leaf. Carefully fold in the sides and roll up the cabbage tightly to form a sealed roll. Repeat with the remaining cabbage leaves and filling.
6. Cook the Cabbage Rolls
   In a large baking dish, arrange the cabbage rolls seam side down. Pour the prepared sauce over the rolls, making sure they are well-covered. Cover with aluminum foil and bake in a preheated oven at 375°F (190°C) for 40-45 minutes, or until the cabbage rolls are tender and cooked through.
7. Serve
   Remove from the oven and garnish with fresh dill and parsley. Serve with a dollop of sour cream and pickles or marinated tomatoes on the side.

Advanced Techniques

Make-Ahead Tips

Turkey Cabbage Rolls can be made ahead of time. You can assemble the rolls and store them in the fridge for up to 24 hours before baking. This is a great option for busy days when you need to save time. Alternatively, you can also freeze the unbaked cabbage rolls for up to 3 months. Just be sure to wrap them tightly in plastic wrap and place them in a freezer-safe container. When ready to cook, thaw them in the fridge overnight and bake as usual.

Adding Extra Flavor

For an extra burst of flavor, try adding a splash of white wine to the sauce before simmering it. The wine will enhance the richness of the tomato and broth base. If you prefer a spicier kick, sprinkle some crushed red pepper flakes or a dash of hot sauce into the filling or sauce.

Vegetarian Version

For a vegetarian twist, swap out the ground turkey for a combination of cooked lentils and mushrooms for a plant-based filling. You can also use tofu or tempeh as a protein substitute.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

Storing Leftovers

Store any leftover Turkey Cabbage Rolls in an airtight container in the fridge for up to 3-4 days. The cabbage rolls can be reheated in the microwave or in a skillet over medium heat. If reheating in the oven, cover with foil to retain moisture and prevent drying out.

Freezing

To freeze the cabbage rolls, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When ready to eat, bake from frozen at 375°F (190°C) for about 50-60 minutes, or until heated through.

Reheating Tips

When reheating from the fridge or freezer, be sure to add extra sauce or a little bit of chicken broth to keep the rolls moist and tender. Cover the dish with foil while reheating to trap steam and prevent the cabbage from drying out.

Dietary Adaptations and Substitutions

Low-Carb Option

For a lower-carb version, replace the rice with cauliflower rice or a mixture of grated zucchini and eggplant for a similar texture. This will still provide a hearty filling but with fewer carbs.

Gluten-Free

This recipe is naturally gluten-free if you ensure that your tomato puree and chicken broth do not contain any hidden gluten. The cabbage rolls and sauce are all gluten-free by default.

Dairy-Free

For a dairy-free version, omit the sour cream in both the sauce and as a garnish. You can substitute the sour cream with a dairy-free yogurt alternative or use coconut milk for added creaminess in the sauce.

Vegetarian Option

Substitute the ground turkey with cooked lentils, mushrooms, or crumbled tempeh for a delicious vegetarian filling. The flavors from the herbs and spices will still provide a rich and savory taste.

FAQs About The Recipe

Can I use a different type of cabbage?

While Napa cabbage is the traditional choice for cabbage rolls due to its tender leaves, you can substitute it with regular green cabbage. However, you may need to blanch the leaves longer to soften them, as green cabbage leaves tend to be thicker.

How do I prevent the cabbage rolls from falling apart?

Make sure to roll the cabbage leaves tightly and securely. If the leaves are very large, you can cut them in half to create smaller rolls. If needed, you can also secure the rolls with toothpicks to help keep them intact during cooking.

Can I prepare the sauce in advance?

Yes, you can prepare the sauce a day in advance and store it in the fridge. Just reheat it before pouring it over the cabbage rolls to bake.

Conclusion & Final Thoughts

Turkey Cabbage Rolls offer a healthy, comforting alternative to traditional stuffed dishes. With tender cabbage leaves, a flavorful turkey filling, and a rich, creamy sauce, this meal is perfect for cozy dinners or special occasions. The addition of fresh herbs like dill and parsley enhances the flavor, while the sour cream and pickles provide the perfect finishing touch.

This recipe is not only delicious but also flexible, allowing for various substitutions based on dietary preferences. Whether you’re looking for a low-carb version, a vegetarian option, or just want to create a more traditional filling, these cabbage rolls are sure to please.