Lean ground turkey and brown rice seasoned with fresh dill and caraway seeds makes a moist filling for these stuffed cabbage rolls. They're baked in a combination of tomato sauce, lemon juice and honey for the familiar sweet-and-sour flavor typical of the dish.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2006

Gallery

Read the full recipe after the video.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring rice and water to a boil in a small saucepan. Cover, reduce heat, and simmer until the water is absorbed, 25 to 30 minutes. Set aside to cool.

    Advertisement
  • Meanwhile, bring a Dutch oven full of water to a boil over high heat. Boil the 12 largest outer cabbage leaves for 6 minutes. Drain and rinse under cool water until room temperature. Chop enough of the remaining cabbage to equal 2 cups. (Save the rest for another use.)

  • Heat oil in a large saucepan over medium heat. Add onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes. Add garlic; cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice; cook, stirring, until the liquid has almost evaporated. Let cool for 10 minutes.

  • Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.

  • Preheat oven to 375 degrees F. Coat a 9-by-13-inch pan with cooking spray.

  • Lay one cabbage leaf on your work surface; cut out the thick stem. Place about 1/3 cup of the turkey mixture in the leaf's center. Fold the sides over the filling, then roll closed. Place seam-side down in the baking dish. Repeat with the remaining cabbage leaves and filling. Whisk tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover the pan tightly with foil.

  • Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.

Tips

Make Ahead Tip: Prepare through Step 6; refrigerate for up to 1 day or freeze for up to 1 month. If frozen, defrost overnight in the refrigerator before baking.

Nutrition Facts

259 calories; protein 20.3g; carbohydrates 30.6g; dietary fiber 6.6g; sugars 9.3g; fat 7.9g; saturated fat 1.7g; cholesterol 43.3mg; vitamin a iu 1614.7IU; vitamin c 53.7mg; folate 121.8mcg; calcium 74.3mg; iron 2.8mg; magnesium 75.1mg; potassium 799.5mg; sodium 386.6mg; thiamin 0.2mg; added sugar 3g.
Advertisement

Reviews (6)

Read More Reviews
18 Ratings
  • 5 star values: 1
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/29/2011
Good and Different I liked this dish very much. My boyfriend felt it did not have enough flavor. We could taste the caraway (which I did cut down on) but he felt the rest was bland. Next time I may mix some of the sauce in with the Turkey mixture before cooking. I also agree they taste better reheated. I ate them for lunch the following two days and was very satisfied. Are there any tips for having the cabbage leaves not fall apart when peeling? Pros: Reheat and freeze very well. Cons: Take a long time to prepare Read More
Rating: 4 stars
10/31/2011
That what we had for couple of days ago. It was really good for us! But My three girls didn't like it at all.... Tammi Grants Pass OR Read More
Rating: 4 stars
03/14/2014
Yummy! When I make this again I'm going to double the sauce and use half for baking with the cabbage rolls and the other half for added on while eating. I'm also going to add of the dill and caraway seeds but also add something more spicy like chipotle pepper or cayenne or something of that nature. That being said this is a great recipe that I will definitely make again and again! If you are making this for more than two people and you want leftovers; you may want to double the recipe! Pros: Healthy and yummy! Cons: Needs more sauce and more spice. Read More
Advertisement
Rating: 4 stars
10/30/2011
This was a great healthy recipe. The only thing for me was that I ran short on sauce by the time it was done cooking. There was not much at all left. Maybe something that I did wrong. Otherwise I loved it. Will make it again for sure. Read More
Rating: 4 stars
10/31/2011
The sauce turned out a little runny and I would use a bit less caraway seed next time. Anonymous green oaks IL Read More
Rating: 4 stars
10/31/2011
I made my sauce thicker & used RED cabbage instead for the much higher nutrient value. Made slightly smaller rolls but went over BIG with my family! anonymous in Ontario Toronto On Read More
Advertisement
Rating: 3 stars
10/29/2011
Improves with age I wasn't that crazy with this dish when it was fresh from the oven. I felt it was rather bland overall and possibly a little to strong on the caraway seed flavor. I was happy to find that the dish improved with age. The leftovers had more flavor and the caraway flavor mellowed somewhat. The sauce featured in the picture is definately NOT the sauce from the recipe. The tomato mixture in the recipe has a soup consistency. Next time I'll make a tomato base meatloaf topping and use that to top off the cabbage rolls. Also if you have a vacuum food saver machine these freeze really well. Just defrost overnight in the refridgerator and reheat. Read More
Rating: 4 stars
10/31/2011
My husband and I try to eat as healthy as possible and when I tried this recipe he thought it was the best ever. The carraway dill and honey make the difference. I goofed on my time to prepare and make this. Read all the directions and allow enough time. You will be glad you did. Diane J. Johnson Dowling Park FL Read More
Rating: 4 stars
10/31/2011
I usually stay away from ground turkey so will alternatively use very lean ground beef. Sounds like a great cold weather treat! Anonymous Charlottesville VA Read More
Advertisement