Skip to main content
    Thrive On

    Sweet & Sour Cabbage Rolls

    Low SodiumLow PotassiumLow PhosphorusLow ProteinDiabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAsianTurkeyDinner
    Sweet & Sour Cabbage Rolls
    Low SodiumLow PotassiumLow PhosphorusLow ProteinDiabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeAsianTurkeyDinner
    6 Servings
    Active time: 40 minutes
    Total time: 2 hours

    Description

    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.

    Directions

    1. 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.
    2. 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.)
    3. 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.
    4. Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.
    5. Preheat oven to 375°F. Coat a 9-by-13-inch pan with cooking spray.
    6. 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.
    7. Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.

    Tips

    • To make ahead: 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.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories273 cal
    • Total Fat9.5 g
    • Saturated Fat2 g
    • Cholesterol56 mg
    • Sodium385 mg
    • Carbohydrate Total30.6 g
    • Protein19.8 g
    • Phosphorus278 mg
    • Potassium785 mg
    • Fiber6.6 g
    • Calcium93 mg

    Ingredients

    • ½ 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
    • ½ teaspoon salt
    • ½ teaspoon freshly ground pepper
    • 1½ cups no-salt-added tomato sauce
    • 1 cup reduced-sodium chicken broth
    • 1 tablespoon honey

    Ingredients

    • ½ 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
    • ½ teaspoon salt
    • ½ teaspoon freshly ground pepper
    • 1½ cups no-salt-added tomato sauce
    • 1 cup reduced-sodium chicken broth
    • 1 tablespoon honey

    Description

    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.

    Directions

    1. 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.
    2. 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.)
    3. 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.
    4. Mix turkey, dill, caraway, salt, pepper, the onion mixture and cooled rice in a large bowl.
    5. Preheat oven to 375°F. Coat a 9-by-13-inch pan with cooking spray.
    6. 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.
    7. Bake the cabbage rolls for 1 hour. Uncover and continue baking, basting the rolls with sauce several times, for 20 minutes more.

    Tips

    • To make ahead: 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.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
    Download kidney-friendly cookbooks
    Get inspired