Turkey and Rice Stuffed Cabbage Rolls in Tomato Herb Sauce

Why You’ll Love This Recipe

• Light but cozy: lean turkey and brown rice wrapped in tender cabbage with a bright tomato-herb sauce.
• Weeknight-friendly method with classic flavor and straightforward steps.
• Make-ahead and freezer-friendly for future easy dinners.
• Balanced nutrition with hearty protein, whole grains, and plenty of veggies.

Grocery List

• Produce: 1 large green cabbage, 2 small onions, 1 bunch parsley, 1 small bunch dill, 1 head garlic, 1 lemon (optional, for serving)
• Dairy: 1 large egg, plain Greek yogurt or sour cream for serving (optional)
• Pantry: Lean ground turkey, brown rice, olive oil, crushed tomatoes (28 oz), low-sodium chicken broth, tomato paste, apple cider vinegar, light brown sugar, bay leaf, dried thyme, smoked paprika, dried oregano, ground cumin, red pepper flakes, kosher salt, black pepper

Full Ingredients

For the cabbage and assembly

• 1 large green cabbage (2–2.5 lb)
• 1 tbsp kosher salt (for blanching water)

For the turkey–brown rice filling

• 1 lb lean ground turkey (93%)
• 2 cups cooked brown rice (from about 3/4 cup dry)
• 1 small onion, finely diced (about 3/4 cup)
• 3 garlic cloves, minced
• 1 large egg
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

For the light tomato–herb sauce

• 1 tbsp olive oil
• 1/2 small onion, finely diced (about 1/3 cup)
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup low-sodium chicken broth
• 2 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 tbsp light brown sugar
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• Pinch red pepper flakes (optional)

For serving (optional)

• Extra chopped parsley and dill
• Lemon wedges or a dollop of plain Greek yogurt

Step-by-Step Instructions

Step 1: Soften and prepare the cabbage leaves

Bring a large pot of water to a boil and season with 1 tbsp kosher salt. Core the cabbage with a paring knife. Lower the whole cabbage into the pot, simmering 5–7 minutes. Use tongs to gently peel off softened outer leaves as they loosen, transferring them to a towel-lined tray. Continue until you have 12–14 flexible leaves. Trim the thick rib at the base of each leaf so it folds easily without tearing.

Tip: If starting from uncooked rice, cook 3/4 cup dry brown rice now (about 25–30 minutes); you’ll need 2 cups cooked.

Step 2: Make the light tomato–herb sauce

In a wide, heavy pot or Dutch oven (at least 12 inches wide), heat 1 tbsp olive oil over medium heat. Sauté 1/2 diced onion for 3–4 minutes until translucent. Stir in 2 minced garlic cloves for 30 seconds. Add crushed tomatoes, broth, tomato paste, vinegar, brown sugar, bay leaf, thyme, red pepper flakes (if using), 1/2 tsp salt, and 1/4 tsp pepper. Simmer gently for 10 minutes to meld flavors. Turn off heat. Ladle about 1 1/2 cups sauce into a bowl; this will be your base layer under the rolls.

Step 3: Mix the turkey and rice filling

In a large bowl, combine ground turkey, cooked brown rice, 3/4 cup finely diced onion, 3 minced garlic cloves, egg, parsley, dill, smoked paprika, oregano, cumin, 1 1/2 tsp salt, 1/2 tsp pepper, and 2 tbsp olive oil. Mix with a fork or your hands until the mixture looks cohesive and slightly sticky, but don’t overwork. If it feels dry, add 1–2 tbsp cold water.

Step 4: Fill and roll the cabbage

Lay a cabbage leaf flat, rib end toward you. Spoon about 1/3 cup filling near the base. Fold the sides over the filling, then roll away from you into a tight log, tucking in any loose edges. Repeat with remaining leaves. If leaves are small, overlap two to make one larger leaf; if large, trim to fit.

Step 5: Layer rolls into the pot

Spread the reserved 1 1/2 cups sauce across the bottom of the pot to prevent sticking. Arrange the rolls seam-side down in snug rows. If needed, create a second layer. Pour the remaining sauce evenly over the top so rolls are mostly covered; add a splash of broth if they are not at least 3/4 submerged.

Step 6: Simmer gently until tender

Cover with a lid and bring to a gentle simmer over medium-low heat. Maintain a very soft simmer (about 190–200°F) for 50–60 minutes. The cabbage should be tender, and the filling should reach an internal temperature of 165°F when checked with an instant-read thermometer in the center of a roll.

Step 7: Rest, garnish, and serve

Turn off the heat and let the rolls rest, covered, for 10 minutes to settle. Remove the bay leaf. Spoon extra sauce over the rolls and garnish with chopped parsley and dill. Serve warm with lemon wedges or a dollop of plain Greek yogurt, if you like.

Pro Tips

• Trim the thick rib of each leaf so rolls wrap tightly without tearing.
• Mix the filling until slightly tacky; this helps it hold together without drying out.
• Keep the simmer gentle. A rolling boil can toughen the cabbage and break the rolls.
• Use an instant-read thermometer to confirm 165°F inside for perfectly cooked turkey.
• Short on time? Use microwaveable cooked brown rice pouches for a quick head start.

Variations

• Oven-baked: Arrange in a baking dish with sauce, cover tightly with foil, and bake at 350°F for 75 minutes.
• Low-carb: Replace brown rice with 2 cups very finely chopped cauliflower rice; simmer 40–45 minutes.
• Spicy: Add 1 tsp hot paprika or 1–2 tsp harissa to the sauce for a gentle kick.

Storage & Make-Ahead

Refrigerate cooled rolls in sauce for up to 4 days. Reheat gently, covered, on the stovetop over low heat or in a 325°F oven until warmed through. Freeze in an airtight container (with sauce) for up to 3 months; thaw overnight in the fridge before reheating. The cabbage can be blanched and leaves trimmed up to 2 days ahead; the filling can be mixed 24 hours ahead.

Nutrition (per serving)

Approximate: 330 calories; 18 g protein; 11 g fat; 38 g carbohydrates; 5 g fiber; 6 g sugar; 620 mg sodium. Values will vary based on exact ingredients and salt.