Stuffed Cabbage Rolls

As I was thinking about another way to get the family to eat veggies, I came across an old favorite that I haven’t made in a while Stuffed Cabbage Rolls.

This comfort food classic is hearty, delicious and simple to make.

My grandmother always made stuffed cabbage for us when I was growing up. She made this dish usually during bad weather days.

Grandma’s stuffed cabbage rolls recipe usually consisted of steamed cabbage leaves filled with a mixture of ground beef and ground pork and white rice, coated in a homemade tomato sauce and baked to perfection.

I decided to prepare mine with ground turkey, cooked brown rice and a sprinkle of grated parmesan cheese on top once baked.

Whatever you decide to fill the cabbage with this simple meal will taste like you spent the whole day in the kitchen.

Stuffed Cabbage Rolls

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Servings 6


  • For the sauce:
  • 3 tablespoon extra-virgin olive oil
  • 3/4 cup yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoon tomato paste
  • 1 (28-oz.) can crushed tomatoes
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoon dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • For the filling:
  • 1 large green cabbage head (approximate: 14 leaves)
  • 1.5 lb. ground turkey (or beef or ground pork or combination)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped yellow onions
  • 1/2 cup Italian bread crumbs
  • 1 cup cooked brown rice
  • 1 teaspoon minced fresh thyme leaves
  • 2 tablespoon freshly chopped parsley, plus more for garnish
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon of grated parmesan cheese


  • For the sauce:
  • Preheat oven to 350°.
  • In a large deep skillet (or large pot) over medium heat, heat oil.
  • Add onion and cook until soft, 5 minutes.
  • Stir in tomato paste and garlic and cook until fragrant, 1 minute.
  • Pour over tomatoes then add vinegar, sugar, and oregano.
  • Lower heat to medium-low and simmer for 20 minutes.
  • Season with salt and pepper.
  • For the filling:
  • In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 2-4 minutes.
  • For the filling, in a large bowl, combine the ground meat, onion powder, garlic powder, eggs, onion, bread crumbs, rice, thyme, 2 tablespoons parsley, salt, and pepper.
  • Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
  • To assemble, place 1 cup of the sauce in the bottom of a 9"x13" pan.
  • Lay each cabbage leaf on a flat surface.
  • Use a small knife to cut a V-shaped notch to remove the hard triangular rib from the base of each cabbage leaf.
  • Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of the leaf and roll up toward the outer edge, tucking in the sides as you roll.
  • Place half the cabbage rolls, seam side down, over the sauce.
  • Add more sauce and more cabbage rolls alternately until you've placed all the cabbage rolls in the pot.
  • Pour the remaining sauce over the cabbage rolls.
  • Cover the dish tightly with foil and bake for 60 to 90 minutes, or until cabbage is tender and meat is cooked.
  • Sprinkle with remaining parsley and parmesan cheese. Serve hot.
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