Description
This Easy Cabbage Rolls recipe offers a delicious and comforting meal featuring ground turkey and Italian sausage wrapped in tender cabbage leaves, simmered in a flavorful tomato sauce with aromatic spices. Perfect for a hearty dinner that serves a crowd.
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
- 1 cup red onion, diced
- 4 garlic cloves, minced
Cabbage
- 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 and freshly cracked black pepper, to taste
Garnish
- 2 tablespoons fresh parsley, minced
Additional
- Olive oil, for sautéing (estimated 2 tablespoons)
Instructions
- Freeze and prep cabbage: Place the head of green cabbage in the freezer and freeze completely for 24 hours. Remove and let thaw for 2 hours until leaves start to peel off easily.
- Preheat oven and prepare dish: Preheat the oven to 350ºF and prepare a 9x13 inch casserole dish by lightly greasing it with oil or non-stick spray.
- Make sauce: In a skillet over medium-high heat, sauté diced red onion and minced garlic in olive oil for 6 to 8 minutes until softened and fragrant. Add crushed tomatoes, tomato sauce, sugar, ground cumin, ground cinnamon, chicken stock, salt, and pepper. Bring to a simmer, then remove from heat and let cool slightly.
- Prepare filling: In a large bowl, combine cooked white rice, ground turkey, Italian sausage, egg, and Italian bread crumbs. Mix thoroughly until all ingredients are well incorporated.
- Assemble cabbage rolls: Lay a cabbage leaf flat on a clean surface. Using a medium ice cream scoop, place filling at the widest part of the leaf. Fold in the sides and roll tightly to enclose the filling. Repeat with remaining leaves and filling.
- Layer and bake: Pour half of the prepared sauce into the bottom of the casserole dish. Arrange the cabbage rolls seam side down in a single layer over the sauce. Pour the remaining sauce evenly over the rolls.
- Bake: Bake in the preheated oven for 50 minutes or until the meat is cooked through and tender.
- Garnish and serve: Remove from oven and sprinkle with minced fresh parsley. Serve warm.
Notes
- Freezing the cabbage helps to loosen the leaves, making them easier to peel without tearing.
- Use a medium ice cream scoop to ensure consistent filling size for even cooking.
- If you prefer, substitute ground beef or pork for the turkey and sausage.
- For extra flavor, add chopped herbs like dill or thyme to the meat mixture.
- Leftover cabbage rolls can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 85 mg
