Baked Stuffed Cabbage Rolls

  • Active Time 40m
  • Total Time 2h

6 servings

There's a great divide among aficionados about the right way to make stuffed cabbage: enormous logs, small rolls, stove-simmered, oven-baked. The debate is endless, but there's no doubt that this deli classic can be a make-ahead favorite in your home. We use 93 percent lean ground turkey because it has just enough fat to keep the rolls moist and flavorful.

Make Ahead Tip: Prepare through Step 6; refrigerate for up to 1 day or freeze for up to 1 month. To bake, see Step 7; if frozen, defrost overnight in the refrigerator before baking.


  • 1/2 cup brown rice
  • 1 cup water
  • 1 large Savoy cabbage (about 3 pounds)
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 6 tablespoons lemon juice, divided
  • 1 pound 93%-lean ground turkey
  • 3 tablespoons chopped fresh dill
  • 1 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups no-salt-added tomato sauce
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon honey


Combine the rice and water in a small saucepan; bring to a boil. Cover, reduce the heat and simmer slowly until the water is absorbed, 25 to 30 minutes. Set aside to cool.

Meanwhile, bring a Dutch oven full of water to a boil over high heat. Remove the 12 largest outer leaves from the cabbage, place them in the boiling water and boil for 6 minutes. Drain in a large colander set in the sink and rinse under cool water until room temperature. Chop enough of the remaining cabbage leaves to equal 2 cups. (Save the rest for another use.)

Heat the oil in a large saucepan over medium heat. Add the onion and the chopped cabbage. Cook, stirring often, until softened, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add 4 tablespoons lemon juice and cook, stirring, until the liquid has almost evaporated. Set aside to cool for 10 minutes.

Mix the turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.

Coat a 9 by 13-inch baking dish with cooking spray. Lay 1 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 the tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover tightly with foil. Follow the make-ahead instructions or bake (Step 7).

Preheat the oven to 375 degrees F. Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9091

nutrition information per serving

265 calories; 8g total fat; 2g total saturated fat; 44mg cholesterol; 309mg sodium; 31g carbohydrates; 6g fiber; 20g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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