Sweet & Sour Cabbage Rolls

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Lean ground turkey and brown rice seasoned with fresh dill and caraway seeds makes a moist filling for these stuffed cabbage rolls. They’re baked in a combination of tomato sauce, lemon juice and honey for the familiar sweet-and-sour flavor typical of the dish.

 Sweet & Sour Cabbage Rolls
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 2 hours

  • 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

  1. Prepare through Step 6; refrigerate for up to 1 day or freeze for up to 1 month. If frozen, defrost overnight in the refrigerator before baking.

  2. 6 servings

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

  4. Meanwhile, bring a Dutch oven full of water to a boil over high heat. Boil the 12 largest outer cabbage leaves for 6 minutes. Drain and rinse under cool water until room temperature. Chop enough of the remaining cabbage to equal 2 cups. (Save the rest for another use.)

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

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

  7. Preheat oven to 375°F. Coat a 9-by-13-inch pan with cooking spray.

  8. Lay one 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 tomato sauce, broth, honey and the remaining 2 tablespoons lemon juice in a medium bowl. Pour evenly over the rolls. Cover the pan tightly with foil.

  9. Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.

Nutritional Facts

Per serving
Saturated Fat
Monounsaturated Fat
Dietary Fiber
Added Sugars
1/2 starch
2 vegetable
2 1/2 lean meat
1/2 fat
Carbohydrate Servings
Vitamin C (95% daily value)
Vitamin A (34% dv)
Folate (31% dv)
Potassium (25% dv)
Magnesium (20% dv)
Iron (16% dv)

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