Description
This Easy Cabbage Rolls recipe combines a flavorful mixture of ground turkey and Italian sausage wrapped in tender cabbage leaves, baked in a rich tomato sauce infused with warm spices. A comforting and hearty dish perfect for a family dinner.
Ingredients
Scale
Filling
- 1 cup cooked white rice
- 1 pound ground turkey
- 1 pound Italian sausage
- 1 egg
- 1/2 cup Italian bread crumbs
- 1 cup red onion, diced
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, minced
Vegetables
- 1 head green cabbage, frozen
Sauce
- 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, to taste
- Freshly cracked black pepper, to taste
- Olive oil (for sautéing)
Instructions
- Freeze and prepare cabbage: Place the head of green cabbage in the freezer and freeze completely for 24 hours. Remove and let thaw for 2 hours until the leaves start peeling off easily, taking care to peel only a few leaves at a time due to remaining frozen core.
- Preheat oven and prepare dish: Preheat the oven to 350ºF and grease or prepare a 9x13 casserole dish for baking.
- Make sauce: In a skillet, heat olive oil over medium-high heat and sauté diced red onion and minced garlic for 6 to 8 minutes until softened and fragrant. Add crushed tomatoes, tomato sauce, sugar, cumin, 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 let cool.
- Prepare filling: In a large bowl, combine cooked white rice, ground turkey, Italian sausage, egg, Italian bread crumbs, and minced parsley. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble cabbage rolls: Lay a cabbage leaf flat on a clean surface. Using a medium ice cream scoop or spoon, place a portion of the meat filling onto the widest part of the leaf. Fold the sides inwards, then roll the leaf tightly around the filling to form a roll. Repeat with remaining leaves and filling.
- Layer and bake: Pour half of the prepared sauce into the bottom of the casserole dish. Arrange cabbage rolls seam side down in a single layer over the sauce. Pour the remaining sauce over the top of the rolls. Cover the dish with foil and bake in the preheated oven for 45 to 50 minutes, or until the meat is cooked through and tender.
Notes
- Freezing the cabbage makes the leaves easier to separate without tearing.
- You can substitute Italian sausage with all ground turkey or beef if preferred.
- For a spicier kick, add crushed red pepper flakes to the sauce.
- Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with a side of crusty bread or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 85 mg
