Ingredients
Scale
- 1 large head of green cabbage
- 1 lb ground turkey or lean ground beef (or cooked lentils for a vegan version)
- 2 cups cooked white or brown rice
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 egg (to bind the filling)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 24 oz tomato sauce (marinara or plain tomato puree)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
Instructions
- Step 1: Soften the Cabbage Leaves. Bring a large pot of salted water to a boil. Remove the core from the cabbage head with a sharp knife. Carefully place the whole cabbage into the boiling water. As the outer leaves soften, peel them off one by one using tongs and set them aside on a plate. This usually takes about 2 to 3 minutes per leaf. Once you have about 12 to 15 large leaves, let them cool and trim the thick central vein from the back of each leaf so they roll easily.
- Step 2: Mix the Filling. In a large mixing bowl, combine the ground meat (or lentils), cooked rice, diced onion, minced garlic, egg, oregano, smoked paprika, salt, and pepper. Use your hands or a large spoon to mix until all ingredients are evenly distributed. Do not overwork the meat, or the filling will become dense. Ensure the rice is fully cooled before mixing it with the raw meat.
- Step 3: Roll the Cabbage Dumplings. Lay one prepared cabbage leaf flat on a clean surface. Place about 2 to 3 tablespoons of the filling near the stem end of the leaf. Fold the sides of the leaf over the filling and roll it up tightly toward the top of the leaf, similar to a burrito. Repeat this process until all the filling or leaves are used up.
- Step 4: Prepare the Sauce and Simmer. In a small bowl, whisk together the tomato sauce, apple cider vinegar, and honey. Spread a thin layer of the sauce on the bottom of a large pot or Dutch oven. Arrange the cabbage rolls seam-side down in the pot, stacking them in layers if necessary. Pour the remaining sauce over the top. Cover the pot and simmer on low heat for 60 minutes, or until the cabbage is fork-tender and the meat is fully cooked.
- Step 5: Plating. Carefully lift the cabbage rolls out of the pot using a slotted spoon or tongs to avoid tearing the leaves. Place two or three rolls on a plate and spoon a generous amount of the warm tomato sauce over them. Garnish with fresh parsley or a dollop of Greek yogurt for extra probiotics and creaminess.
- Cook Time: 90 minutes