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- 1 large head of green cabbage - 1 cup cooked rice (white or brown) - 1 pound ground turkey or chicken - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 carrot, grated - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - 1 can (15 oz) tomato sauce - 1 can (15 oz) diced tomatoes, undrained - 2 tablespoons olive oil - 1 tablespoon lemon juice - Fresh parsley, for garnish Using these ingredients, you can create stuffed cabbage rolls that are both healthy and tasty. The green cabbage provides a sturdy wrap for our filling. The rice adds bulk and texture. Ground turkey or chicken keeps the dish lean and flavorful. The onion, garlic, and carrot bring sweetness and depth to the mix. Seasonings like oregano and smoked paprika give a warm, earthy taste. Salt and black pepper enhance all the flavors. Tomato sauce and diced tomatoes create a rich, tangy base. Olive oil and lemon juice provide brightness and balance. Fresh parsley adds a pop of color and freshness when serving. Gather these ingredients, and you’re ready to make a delicious meal that will impress your family and friends! First, you need to blanch the cabbage. Bring a large pot of water to a boil. Carefully cut out the core of the cabbage head. Place the whole cabbage in the boiling water for about 3 minutes. This softens the leaves. After that, take the cabbage out and let it cool. Once it is cool, gently separate the leaves. Set them aside for later. Now, it's time to make the filling. In a big bowl, mix together the cooked rice, ground turkey or chicken, chopped onion, minced garlic, and grated carrot. Add in the dried oregano, smoked paprika, salt, and black pepper. Stir everything until it combines well. You want the flavors to blend nicely. Next, we will stuff the rolls. Take one cabbage leaf and lay it flat on a clean surface. Place about 2 to 3 tablespoons of the filling at the base of the leaf. Fold the sides over the filling, then roll it up from the bottom to the top. This keeps the filling inside. Repeat this for all the leaves and filling. For the sauce, grab a separate bowl. Combine the tomato sauce with the diced tomatoes. Add olive oil and lemon juice to this mix. Stir it well until everything is blended. This sauce will add great flavor to your cabbage rolls. Now, let's layer in the pot. Spread a thin layer of the sauce mixture on the bottom of a large pot. Place the stuffed cabbage rolls seam-side down in the pot. Pack them tightly together. Pour the remaining sauce over the rolls to keep them moist. Finally, cover the pot and simmer the rolls on low heat. Let them cook for about 40 to 50 minutes. This allows the flavors to meld together. It's key for the meat to cook through. Enjoy the delicious aroma that fills your kitchen! When you choose cabbage, look for a fresh head. It should feel heavy and firm. The leaves should be crisp and bright green. A large head works best for rolling, as it gives you more leaves to use. I prefer green cabbage for its mild taste and flexibility. For the filling, mix ground turkey or chicken with rice, onion, and garlic. You can also add spices like cumin or chili powder for a twist. If you use turkey, cook it for 40-50 minutes. Chicken needs a bit less time. Adjust cooking times based on the meat you choose. Store leftover rolls in an airtight container in the fridge. They can last up to four days. When reheating, use low heat on the stove. This way, you keep the rolls moist and flavorful. You can also add a splash of water to the pot to help steam them. {{image_2}} You can easily make stuffed cabbage rolls vegetarian. Instead of meat, use lentils or beans. These options add protein and fiber. They also bring great flavor. For grains, try using quinoa instead of rice. Quinoa cooks fast and adds a nice texture. You can mix it with your veggies for extra taste. Stuffed cabbage rolls have many global styles. Eastern European recipes often use beef and pork. They may also add spices like dill or caraway. In Mediterranean cuisine, you can find versions with lamb or chicken. These rolls often include fresh herbs and spices, giving a unique twist. When serving stuffed cabbage rolls, think about toppings. Sour cream or yogurt adds creaminess and tang. You can also drizzle some lemon juice for brightness. Pair these rolls with a simple salad or crusty bread. This way, you create a balanced meal. These sides complement the rolls well and make the dish more filling. Stuffed cabbage rolls last in the fridge for about 3 to 4 days. To store them properly, place the rolls in an airtight container. This keeps the flavors fresh and prevents odors from mixing. Make sure the rolls are cool before sealing the container. You can freeze stuffed cabbage rolls both before or after cooking. If freezing raw, wrap each roll tightly in plastic wrap, then place them in a freezer bag. For cooked rolls, let them cool, then follow the same wrapping method. To thaw, move the rolls to the fridge overnight. Reheat in the oven or on the stove, adding a bit of sauce to keep them moist. Check for signs of spoilage before eating leftovers. Bad cabbage rolls may smell sour or look discolored. If the texture feels slimy, it's best to discard them. Always trust your senses; if in doubt, throw them out! To keep the cabbage leaves whole, start with a large head of green cabbage. Remove the core carefully. Blanch the whole head in boiling water for about 3 minutes. This makes the leaves soft and easy to handle. After blanching, let the cabbage cool. Then, gently peel off the leaves. If any leaves tear, use them for the bottom of the pot. Yes, you can use various meats for stuffing. Ground turkey or chicken works well. You can also try ground beef or pork for a richer taste. For a plant-based option, use lentils or mushrooms. Just make sure to adjust cooking times based on the meat you choose. Stuffed cabbage rolls pair nicely with many sides. A simple salad with fresh greens adds crunch. You can also serve crusty bread or garlic bread for dipping. For a drink, try a light red wine or sparkling water with lemon. These options balance the flavors of the dish. To prepare ahead, you can make the filling and stuff the rolls in advance. Store them in the fridge for up to a day. When ready to cook, layer them in the pot with sauce and simmer. You can also freeze them after stuffing. Just thaw in the fridge overnight before cooking. Yes, you can make this recipe gluten-free. Use gluten-free rice instead of regular rice. Ensure that the tomato sauce and diced tomatoes do not contain gluten. Double-check all labels when purchasing ingredients to be safe. This way, everyone can enjoy the dish! Stuffed cabbage rolls are a tasty dish made with simple ingredients. You learned how to prepare the cabbage, make the filling, and cook the rolls for maximum flavor. I also shared tips for variations and storing your rolls. Enjoy experimenting with different ingredients to suit your taste. Whether you go with meat or a vegetarian option, stuffed cabbage rolls can fit any meal. Now, gather your ingredients, start cooking, and savor every bite. Happy cooking!

Stuffed Cabbage Rolls

Savor the deliciousness of Savory Stuffed Cabbage Rolls! This easy recipe blends tender cabbage leaves with a hearty filling of ground turkey, rice, and fresh veggies, all simmered in a flavorful tomato sauce. Perfect for a comforting dinner, these rolls are packed with taste and nutrition. Ready to make your mealtime memorable?
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Ingredients
  

1 large head of green cabbage

1 cup cooked rice (white or brown)

1 pound ground turkey or chicken

1 small onion, finely chopped

2 cloves garlic, minced

1 carrot, grated

1 teaspoon dried oregano

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 can (15 oz) tomato sauce

1 can (15 oz) diced tomatoes, undrained

2 tablespoons olive oil

1 tablespoon lemon juice

Fresh parsley, for garnish

Instructions
 

Prep the Cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and blanch the whole head in boiling water for about 3 minutes or until the leaves are pliable. Remove the cabbage and let it cool. Once cool, carefully separate the leaves and set aside.

    Make the Filling: In a large mixing bowl, combine the cooked rice, ground turkey or chicken, chopped onion, minced garlic, grated carrot, oregano, smoked paprika, salt, and black pepper. Mix until well combined.

      Stuff the Rolls: Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the filling at the base of the leaf. Fold the sides over the filling, then roll from the bottom to the top, encasing the filling securely. Repeat this process until all the filling is used.

        Prepare the Sauce: In a separate bowl, combine the tomato sauce, diced tomatoes, olive oil, and lemon juice. Mix thoroughly.

          Layer in the Pot: In a large pot, spread a thin layer of the tomato sauce mixture on the bottom. Place the stuffed cabbage rolls seam-side down in the pot, packing them tightly together. Pour the remaining sauce mixture over the rolls.

            Simmer the Rolls: Cover the pot and simmer on low heat for 40-50 minutes, allowing the flavors to meld and the meat to cook thoroughly.

              Serve: Carefully remove the cabbage rolls with a slotted spoon and plate them. Spoon extra sauce over the top and garnish with fresh parsley.

                Prep Time, Total Time, Servings: 30 minutes | 1 hour 20 minutes | 4 servings