Rating: 3.89 stars
9 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

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Read the full recipe after the video.
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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.

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  • 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.
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