Ingredients
Scale
- 1 large head of green cabbage (Savoy also works well)
- 1 lb ground turkey or lean ground beef (or a mushroom-lentil mix for a vegetarian version)
- 2 cups cooked brown rice or barley
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 egg (to bind the filling)
- 1 tsp dried marjoram
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 2 cans (15 oz each) tomato sauce or crushed tomatoes
- 1 cup low-sodium vegetable or beef broth
- 1 tbsp apple cider vinegar (for gut health and tang)
Instructions
- Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife. Carefully place the whole head of cabbage into the boiling water. As the outer leaves soften and become pliable (about 2-3 minutes), peel them off one by one using tongs. Lay the softened leaves on a baking sheet to cool. Once cooled, use a small knife to shave down the thick center vein of each leaf so it lays flat and rolls easily.
- In a large mixing bowl, combine the ground meat (or plant-based alternative), cooked rice, diced onion, minced garlic, egg, marjoram, paprika, salt, and pepper. Mix thoroughly with your hands until the ingredients are evenly distributed. Ensure the rice is completely cooled before mixing to prevent the meat from “cooking” prematurely.
- Place one prepared cabbage leaf on a flat surface. Spoon about 1/4 cup of the filling onto the bottom end of the leaf (near the stem). Fold the sides of the leaf inward over the filling, then roll tightly from the bottom to the top, much like a burrito. Repeat this process until all the filling or leaves are used.
- In a medium bowl, whisk together the tomato sauce, broth, and apple cider vinegar. Place a few leftover cabbage leaves at the bottom of a large heavy-bottomed pot or Dutch oven to prevent sticking. Arrange the cabbage rolls seam-side down in layers. Pour the tomato sauce mixture over the rolls, ensuring they are mostly submerged. Cover the pot and simmer on low heat for about 60 minutes, or until the cabbage is tender and the meat is fully cooked.
- Carefully lift the rolls out of the pot using a slotted spoon. Place two rolls on each plate and generouslly ladle the warm tomato sauce over the top. Garnish with fresh dill or a dollop of Greek yogurt for added probiotics to further support that healthy gut.
- Cook Time: 1 hour 45 minutes