Cabbage Rolls

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Serving: Makes 6 (2-roll) servings.
Cooking Time: 1 hour, 20 minutes

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Fill a large pot full of water and bring to a boil over high heat.

4. Remove the 12 largest outer cabbage leaves and add to the pot; boil for 5 to 6 minutes. Drain and rinse under cool water until room temperature.

5. In a large saucepan over medium heat, add oil. Once hot, add onion and 4 garlic cloves and cook, stirring often, for 4 minutes or until softened; let cool for 10 minutes.

6. In a large bowl, combine onion mixture, turkey, dill, caraway seeds, rice, and salt and pepper to taste.

7. Preheat oven to 375 degrees Fahrenheit. Coat a 9x13-inch baking dish with cooking spray.

8. Lay one cabbage leaf on a work surface; cut out the thick stem, leaving the cabbage leaf intact. Place about 1/3 cup turkey mixture in the leaf’s center.

9. 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. Wash hands after handling raw turkey.

10. In a medium bowl, combine red pepper flakes, diced tomatoes, sugar, remaining garlic, and salt and pepper to taste.

11. Pour evenly over the rolls, cover with foil and bake for 1 hour. Uncover and continue baking for 20 minutes, basting the rolls with sauce several times.

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Nutrition Facts

Calories: 330 (Calories from Fat: 35)
Total Fat: 3.5g (Saturated Fat: 0g)
Protein: 42g
Total Carbohydrates: 33g (Dietary Fiber: 9g
Sugars: 16g)
Cholesterol: 60mg
Sodium: 540mg