Ingredients
Scale
- 1 large head of green cabbage
- 1 lb lean ground turkey
- 1.5 cups cooked white or brown rice
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 large egg (to bind)
- 1 tsp salt and 1/2 tsp black pepper
- 1 tsp dried oregano
- 2 cans (15 oz each) tomato sauce
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar or honey (optional for sweetness)
- 1/2 cup water or chicken broth
Instructions
- Step 1: Prepare the Cabbage Leaves: 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 (about 2–3 minutes), use tongs to peel them off one by one. Set the softened leaves aside on a plate to cool. Trim the thick woody vein from the back of each leaf so they are easier to roll.
- Step 2: Create the Turkey Filling: In a large mixing bowl, combine the ground turkey, cooked rice, diced onion, minced garlic, egg, salt, pepper, and oregano. Use your hands to mix everything thoroughly until well combined. Do not overwork the meat, or the rolls may become too dense. If you want extra flavor, you can sauté the onions and garlic before adding them to the mix.
- Step 3: Roll and Assemble: Lay a cabbage leaf flat. Place about 2 to 3 tablespoons of the turkey mixture near the stem end of the leaf. Fold the sides inward and roll the cabbage up tightly, like a burrito. Repeat this process until all the filling is used. Place the rolls seam-side down in a large baking dish to keep them from unraveling during the cooking process.
- Step 4: Prepare Sauce and Bake: Preheat your oven to 350°F (175°C). In a separate bowl, whisk together the tomato sauce, apple cider vinegar, brown sugar, and water. Pour this mixture evenly over the cabbage rolls in the dish. Cover the dish tightly with aluminum foil. Bake for 60 minutes. The cabbage should be tender, and the turkey filling should be fully cooked through.
- Cook Time: 90 minutes