Stuffed Cabbage Rolls


I'll admit it. I've never had cabbage rolls before, let alone made them myself. But daaamn these were good. I even went outside barefoot in the snow so I could get a decent pic of them. I wish I'd thought to make a side like boiled potatoes and cabbage, or some sort of crusty bread, but I'm still pretty satisfied. 

Stuffed Cabbage Rolls
Adapted from Tasty

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 28 oz can crushed tomatoes
  • 1 tbsp paprika
  • 2 1/2 tsp chili powder
  • 2 tsp cumin
  • 1 lb ground turkey
  • 2 tsp dried oregano
  • 1/2 cup uncooked white rice
  • green cabbage, core removed
  • Greek yogurt for serving

Preheat oven to 350F. In a medium pan over medium heat, add olive oil and garlic and cook until fragrant. Add crushed tomatoes, paprika, 1 1/2 tsp chili powder, 1 tsp cumin, salt, and pepper. Simmer for 10 minutes, then remove from heat and allow to cool.

In a medium bowl, mix together turkey, 1 tsp chili powder, 1 tsp cumin, oregano, rice, and 1 cup of tomato sauce. Mix well, then refrigerate until ready to use. 

Bring a large pot of water to a boil. Add cabbage, cut side down, then cover with a lid and reduce heat to medium. Let cook for 15 minutes, then remove cabbage from water and allow to cool to room temperature (for real, do this. I tried to skip this step and now my hands hurt).

Peel off a layer of cabbage. Peel off a bit of the thick stem to make rolling the cabbage easier. Place a few spoonfuls of meat mixture at the base of the leaf, then roll up and tuck in sides. 

Place cabbage rolls in a baking dish, seam side down. Top with remaining tomato sauce. Cover lightly with foil and bake for 45 minutes. 

Serve with spoonfuls of greek yogurt. Try to keep your dog from pulling it off your table.