Looking for a hearty, comforting dinner that’s perfect for winter evenings? These Harissa-Spiced Turkey & Rice Cabbage Rolls are a flavorful twist on the classic comfort food, bringing together warm Mediterranean spices, a rich harissa-tomato sauce, and a cooling herby yogurt. Not only are they packed with nutritious ingredients like kale and celery, but they’re also surprisingly easy to make—and even better, you can prep them ahead of time for busy weeknights.
Why You’ll Love This Recipe
- Perfect for Winter: These cabbage rolls are hearty and satisfying, with cozy spices that warm you up on chilly nights.
- Make-Ahead Friendly: Assemble the rolls in advance and bake when ready for a no-stress dinner.
- Mediterranean-Inspired Flavors: Harissa adds smoky spice, while the herby yogurt balances the dish with brightness and freshness.
Tips for Success
- Make Ahead: Assemble the rolls and refrigerate for up to 24 hours. When ready to serve, bake and enjoy.
- Customizable Fillings: Swap turkey for ground chicken, beef, or lamb, or use quinoa instead of rice for a gluten-free option.
- Freezer-Friendly: After baking, freeze individual portions in airtight containers. Reheat in the oven for a quick, comforting meal.
FAQ
Can I make this recipe vegetarian?
Absolutely! Swap the turkey for a mix of cooked lentils and chopped mushrooms for a plant-based version.
How spicy is harissa?
Harissa has a mild to medium spice level. Adjust the amount to suit your preference, or use a milder tomato sauce if needed.
What’s the best way to reheat leftovers?
Reheat in a covered dish at 350°F (175°C) for 15-20 minutes, or microwave with a splash of extra sauce to prevent drying out.
These Harissa-Spiced Turkey & Rice Cabbage Rolls with Herby Yogurt are the ultimate winter comfort food, combining bold Mediterranean flavors with simple, wholesome ingredients. Whether you’re serving them for a weeknight dinner or prepping ahead for a cozy weekend meal, this recipe is sure to become a family favorite.
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Harissa-Spiced Turkey & Rice Cabbage Rolls with Herby Yogurt
- Prep Time: 30
- Cook Time: 40
- Total Time: 1 hour 10 minutes
- Method: Baking, Sautéing
- Cuisine: Mediterranean
Description
These Harissa-Spiced Turkey & Rice Cabbage Rolls are a cozy Mediterranean-inspired twist on a classic. Tender cabbage leaves are stuffed with a flavorful turkey and rice filling, baked in a smoky harissa-tomato sauce, and served with a refreshing herby yogurt. Perfect for hearty winter dinners or make-ahead meals!
Ingredients
For the Cabbage Rolls
- 1 large head OR 2 small/ medium heads of green or savoy cabbage
- 1 lb ground turkey
- 1 cup cooked rice (white, brown, or basmati)
- 1/2 cup celery, finely diced
- 1 cup kale, deveined chopped
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 small carrot, shredded
- 1 tsp smoked paprika
- 1 tsp dried za’atar OR oregano
- 1 tsp ground cumin
- 1/2 tsp cinnamon (optional)
- Salt and pepper to taste
- 1–2 tbsp olive oil
For the Harissa-Tomato Sauce
- 1 large can (28 oz) crushed tomatoes
- 2 tbsp harissa paste (adjust for spice preference)
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1/2 tsp smoked paprika
- 1 tsp sugar or honey
- Salt and pepper to taste
For the Herby Yogurt Sauce
- 1 cup plain Greek yogurt
- Juice and zest of 1 lemon
- 1 clove garlic, finely grated
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- Salt to taste
Instructions
Prep the Cabbage Leaves
- Using a large fork or carving fork, insert it into the core of the cabbage to steady it.
- Bring a large pot of salted water to a boil. Submerge the cabbage, and let it blanch for 2–3 minutes.
- Remove the cabbage from the water and let it cool slightly in ice water bath.
- Gently peel off the leaves, one by one, keeping them intact. If needed, return the cabbage to the water briefly to loosen more leaves.
- Trim any thick ribs from the center of each leaf to make them easier to roll.
Make the Filling
- Heat 1–2 tablespoons of olive oil in a skillet over medium heat.
- Add the onion, celery, carrot, and garlic. Sauté for about 5 minutes, or until softened.
- Stir in the ground turkey and cook, breaking it into small pieces, until no longer pink.
- Add the kale and cook until wilted, about 2 minutes.
- Remove from heat and stir in the cooked rice. Let the filling cool slightly before rolling.
- Mix in the smoked paprika, za’atar or oregano, cumin, cinnamon, salt, and pepper. Stir well to combine.
Assemble the Rolls
- Lay a cabbage leaf flat on your work surface.
- Place 2–3 tablespoons of the filling near the base of the leaf.
- Roll the leaf tightly, tucking in the sides as you go to form a neat roll.
- Repeat with the remaining leaves and filling. Arrange the rolls seam-side down in a greased baking dish.
Prepare the Harissa-Tomato Sauce
- Heat 1 tablespoon of olive oil in a saucepan over medium heat.
- Add the minced garlic and sauté until fragrant, about 30 seconds.
- Stir in the harissa paste, smoked paprika, and crushed tomatoes.
- Add the sugar or honey, and season with salt and pepper.
- Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
Bake the Rolls
- Pour the harissa-tomato sauce evenly over the cabbage rolls.
- Cover the baking dish tightly with foil to trap steam and prevent drying out.
- Bake in a preheated oven at 375°F for 30–40 minutes, or until the cabbage is tender and the rolls are infused with the sauce.
Make the Herby Yogurt Sauce
- In a medium bowl, combine the yogurt, lemon juice and zest, grated garlic, olive oil, parsley, dill, and mint.
- Stir well and season with salt to taste. Adjust the flavors as needed.
Serving Suggestions
- Plate the cabbage rolls and drizzle with the herby yogurt sauce.
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