Description
These Easy Cabbage Rolls feature a flavorful mixture of ground turkey, Italian sausage, and rice, wrapped in tender cabbage leaves and baked in a savory tomato sauce infused with aromatic spices. Perfect as a comforting gluten-free meal, this recipe is straightforward and yields 8 to 10 hearty servings.
Ingredients
Main Ingredients
- 1 head green cabbage, frozen
- 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
Sauce Ingredients
- 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
- 2 tablespoons fresh parsley, minced
- 2 tablespoons olive oil (implied for sautéing)
Instructions
- Freeze and prepare the cabbage leaves: Place a whole head of cabbage in the freezer for 24 hours until fully frozen. Then, remove and let it thaw for about 2 hours, or until you can easily peel off the outer leaves. You may need to peel only a few leaves at a time because the inner core may remain firm.
- Preheat the oven and prepare the dish: Preheat your oven to 350ºF (175ºC) and grease or prepare a 9x13 inch casserole dish for baking.
- Make the sauce: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the diced red onion and minced garlic for 6 to 8 minutes until softened and fragrant. Add the crushed tomatoes, tomato sauce, sugar, ground cumin, ground cinnamon, and chicken stock. Stir the mixture and bring to a simmer. Season with kosher salt and freshly cracked black pepper to taste. Remove from heat and let the sauce cool slightly.
- Prepare the filling: In a large bowl, combine the cooked white rice, ground turkey, Italian sausage, egg, and Italian bread crumbs. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the cabbage rolls: Lay each cabbage leaf flat on a clean surface. Using a medium ice cream scoop or spoon, place a portion of the meat mixture onto the widest part of the leaf. Fold in the sides of the leaf to enclose the filling, then roll it up tightly to form a neat roll. Repeat until all filling and leaves are used up.
- Layer and bake: Pour half of the prepared tomato 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 top. 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. Remove the foil during the last 10 minutes if you want a slightly thicker sauce or lightly browned top.
- Garnish and serve: Sprinkle freshly minced parsley over the cabbage rolls before serving for a fresh flavor and appealing presentation.
Notes
- Freezing the cabbage head helps soften the leaves, making them easier to peel without tearing.
- Use a medium ice cream scoop for uniform filling portions, which helps the rolls cook evenly.
- Ground turkey makes the dish leaner, but Italian sausage adds flavor; you can adjust ratios based on preference.
- Ensure the cabbage rolls are tightly rolled to prevent filling from escaping during baking.
- Leftover cabbage rolls can be stored in an airtight container and cooled in the refrigerator for up to 3 days.
- For a vegetarian version, substitute ground meats with cooked lentils or mushrooms and use a plant-based egg replacer.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American with Italian influence
