Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large green cabbage (about 2 1/2–3 lb)
- 1 lb lean ground turkey (93% lean) or 2 1/2 cups cooked brown lentils
- 1 cup cooked brown rice (from about 1/3 cup dry)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill (or 1 tsp dried dill)
- 1 tsp kosher salt, plus more for boiling water
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 (28 oz) can crushed tomatoes
- 1 1/2 cups low-sodium chicken broth (or vegetable broth)
- 2 tbsp tomato paste
- 1 1/2 tbsp apple cider vinegar (or lemon juice)
- 2 tsp honey (optional)
- 1 tsp sweet paprika
- 1 bay leaf
Do This
- 1) Heat oven to 350°F. Cook brown rice if needed; cool slightly.
- 2) Core cabbage; boil 8–12 minutes, peeling leaves as they soften. Trim thick ribs.
- 3) Make sauce: crushed tomatoes + broth + tomato paste + vinegar + honey + paprika + bay leaf + salt/pepper.
- 4) Make filling: turkey (or lentils) + rice + onion + garlic + egg + parsley + dill + salt/pepper.
- 5) Fill and roll leaves; place seam-side down in a baking dish over a little sauce.
- 6) Pour remaining sauce over; cover tightly with foil and bake 60 minutes.
- 7) Uncover and bake 15 minutes more. Rest 10 minutes; serve with extra sauce.
Why You’ll Love This Recipe
- Comfort-food cozy, but made lighter with lean turkey (or a hearty lentil option).
- The tangy tomato sauce keeps everything moist, tender, and flavorful.
- Great make-ahead dinner: it reheats beautifully for lunches all week.
- Flexible and forgiving: swap herbs, grains, or protein based on what you have.
Grocery List
- Produce: 1 large green cabbage, 1 medium yellow onion, 2 garlic cloves, fresh parsley, fresh dill (or dried), optional lemon (if using lemon juice instead of vinegar)
- Dairy: 1 large egg
- Pantry: brown rice, olive oil, crushed tomatoes (28 oz), low-sodium chicken or vegetable broth, tomato paste, apple cider vinegar, honey (optional), sweet paprika, bay leaf, kosher salt, black pepper
Full Ingredients
For the cabbage
- 1 large green cabbage (about 2 1/2–3 lb)
- Kosher salt (for salting the boiling water)
For the filling (turkey option)
- 1 lb lean ground turkey (93% lean recommended)
- 1 cup cooked brown rice (cooled slightly)
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill (or 1 tsp dried dill)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For the filling (lentil option)
- 2 1/2 cups cooked brown or green lentils, well-drained and cooled
- 1 cup cooked brown rice (cooled slightly)
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 large egg, lightly beaten (optional but helps bind; omit for egg-free)
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill (or 1 tsp dried dill)
- 1 1/4 tsp kosher salt (lentils need a touch more)
- 1/2 tsp freshly ground black pepper
- Optional for extra richness: 1 tbsp olive oil mixed into the filling
For the tangy tomato sauce
- 1 tbsp olive oil
- 1 (28 oz) can crushed tomatoes
- 1 1/2 cups low-sodium chicken broth (or vegetable broth)
- 2 tbsp tomato paste
- 1 1/2 tbsp apple cider vinegar (or 1 1/2 tbsp lemon juice)
- 2 tsp honey (optional, balances acidity without making it sweet)
- 1 tsp sweet paprika
- 1 bay leaf
- 1/2 tsp kosher salt (plus more to taste)
- 1/4 tsp freshly ground black pepper
Step-by-Step Instructions
Step 1: Prep your oven, pan, and rice
Arrange a rack in the center of the oven and preheat to 350°F. Choose a baking dish that fits the rolls snugly (a 9×13-inch dish works well).
If your brown rice isn’t cooked yet, cook it now and let it cool slightly so it doesn’t warm the filling too much. You’ll need 1 cup cooked brown rice (from about 1/3 cup dry).
Step 2: Soften the cabbage leaves
Bring a large stockpot of water to a boil. While it heats, remove any loose outer cabbage leaves. Cut out the core by inserting a small knife at an angle around the stem and pulling the core out.
Salt the boiling water generously (it should taste lightly salty). Carefully lower the whole cabbage into the boiling water. Boil for 8–12 minutes, turning occasionally. As the outer leaves soften, use tongs to gently peel them off and transfer to a tray or colander to cool. Continue until you have about 12 large leaves.
When the leaves are cool enough to handle, use a knife to shave down the thick rib on each leaf (do not cut it out completely; just make it flatter) so the rolls wrap easily.
Step 3: Make the tangy tomato sauce
In a medium saucepan over medium heat, warm 1 tbsp olive oil. Add the crushed tomatoes, broth, tomato paste, vinegar (or lemon juice), honey (if using), paprika, bay leaf, salt, and pepper.
Bring to a gentle simmer, then reduce heat to low and simmer for 8 minutes, stirring occasionally, until the sauce tastes cohesive and slightly thickened. Turn off the heat and remove the bay leaf.
Step 4: Mix the filling
In a large bowl, combine your chosen protein:
Turkey filling: Add 1 lb lean ground turkey, 1 cup cooked brown rice, diced onion, minced garlic, beaten egg, parsley, dill, salt, and pepper.
Lentil filling: Add 2 1/2 cups cooked lentils, 1 cup cooked brown rice, diced onion, minced garlic, beaten egg (optional), parsley, dill, salt, and pepper.
Mix with clean hands or a fork just until evenly combined. Avoid overmixing, especially with turkey, to keep the texture tender.
Step 5: Fill and roll the cabbage leaves
Pour about 1 cup of the tomato sauce into the bottom of the baking dish and spread it around (this prevents sticking and adds flavor).
Working with one leaf at a time, place it on a cutting board with the stem end facing you. Add about 1/3 cup filling near the bottom center (use a bit less if the leaf is smaller). Fold the bottom up over the filling, fold in the sides like a burrito, and roll up snugly. Place seam-side down in the dish.
Continue until all rolls are formed, packing them in snugly so they stay rolled during baking.
Step 6: Sauce, cover, and bake until tender
Pour the remaining sauce over the rolls, making sure most of the cabbage is covered. If the top looks a bit exposed, gently spoon sauce into the gaps.
Cover the dish tightly with foil and bake at 350°F for 60 minutes.
Step 7: Finish uncovered and rest
Carefully remove the foil (watch for steam) and bake uncovered for 15 minutes to concentrate the sauce slightly and deepen the flavor.
Remove from the oven and let the cabbage rolls rest for 10 minutes. This helps them set up so they serve neatly.
Serve hot with extra sauce spooned over the top, and finish with a sprinkle of fresh parsley or dill if you’d like.
Pro Tips
- Trim, don’t remove, the rib: Shaving down the thick rib makes the leaf flexible while keeping it strong enough to roll without tearing.
- Keep the rolls snug in the dish: A tight fit helps them hold their shape and stay submerged in sauce.
- Don’t overmix the turkey: Mix just until combined for tender, not rubbery, rolls.
- Adjust tang to taste: If your tomatoes are very acidic, keep the 2 tsp honey. If you like it sharper, add an extra 1/2 tbsp vinegar.
- Use smaller leaves wisely: If you end up with a few small leaves, overlap two leaves to make one “wrapper,” or make mini rolls with less filling.
Variations
- Extra-veggie filling: Add 1 cup finely chopped mushrooms or grated carrot to the filling for more moisture and a savory boost.
- Smoky tomato sauce: Swap sweet paprika for 1/2 tsp smoked paprika plus 1/2 tsp sweet paprika.
- Grain swap: Replace brown rice with 1 cup cooked quinoa for a slightly lighter, nutty filling.
Storage & Make-Ahead
Refrigerate: Store cooked cabbage rolls in an airtight container with sauce for up to 4 days.
Reheat: Warm in a covered baking dish at 325°F for 20–25 minutes (add a splash of broth if the sauce has thickened), or microwave individual portions until hot throughout.
Make-ahead: Assemble the rolls and cover them with sauce up to 24 hours ahead. Cover tightly and refrigerate. Bake as directed, adding 5–10 minutes if the dish goes into the oven cold.
Freeze: Freeze baked or unbaked rolls (with sauce) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then bake (covered) at 350°F until heated through (typically 30–40 minutes if already baked; 75–90 minutes if unbaked).
Nutrition (per serving)
Approximate per serving (1/6 of recipe, about 2 rolls with sauce, using lean turkey): 320 calories, 31 g protein, 32 g carbs, 9 g fat, 7 g fiber, 780 mg sodium. Values vary by brand and exact roll size.
