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Turkey and Vegetable Stuffed Cabbage Rolls - Cozy, Flavorful, and Lighter Comfort Food

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large green cabbage (about 2–3 pounds)
  • 1 pound ground turkey (93% lean works well)
  • 1 cup cooked rice (white or brown; quinoa also works)
  • 1 small onion, finely chopped (divided: half for filling, half for sauce)
  • 2 carrots, finely grated
  • 1 small zucchini, grated and squeezed dry
  • 2 cloves garlic, minced (divided)
  • 1/4 cup fresh parsley, chopped (plus extra for garnish)
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 large egg (optional, for binding)
  • 2 cups tomato sauce (or crushed tomatoes)
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • 1 teaspoon sugar or honey (to balance acidity)
  • 1/2 cup low-sodium chicken broth (or water)
  • Lemon wedges (optional, for serving)
  • Salt and pepper to finish

Method
 

  1. Prep the cabbage: Bring a large pot of water to a boil. Core the cabbage by cutting around the stem and pulling it out. Place the whole head in the boiling water for 3–5 minutes, then lift it out and peel away the softened outer leaves. Return the head to the water and repeat until you have about 14–16 workable leaves. Set aside to cool.
  2. Trim the leaves: Use a knife to shave down the thick rib on each leaf so it’s flexible but still intact. Pat the leaves dry.
  3. Make the sauce: In a saucepan, warm the olive oil over medium heat. Add half the chopped onion and 1 clove of garlic with a pinch of salt. Cook 3–4 minutes until soft. Stir in tomato paste, then add tomato sauce, sugar, and chicken broth. Simmer 8–10 minutes. Taste and season with salt and pepper. Remove from heat.
  4. Mix the filling: In a large bowl, combine ground turkey, cooked rice, carrots, zucchini (squeezed of excess moisture), remaining onion, remaining garlic, parsley, oregano, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the egg if you want extra binding. Mix gently with a fork or your hands until just combined.
  5. Assemble the rolls: Lay a cabbage leaf flat, rib side facing you. Spoon 2–3 tablespoons of filling near the base. Fold the sides inward, then roll up like a burrito. Repeat until all filling is used.
  6. Layer the pan: Spoon a thin layer of sauce into a 9x13-inch baking dish. Nestle the rolls seam-side down in a single layer. Pour the remaining sauce over the top, making sure the rolls are mostly covered.
  7. Bake: Cover tightly with foil. Bake at 375°F (190°C) for 55–65 minutes, until the turkey is cooked through and the rolls are tender. For a richer top, uncover for the last 10 minutes.
  8. Rest and serve: Let the rolls rest 10 minutes to set. Sprinkle with extra parsley, squeeze a little lemon if you like, and serve warm.