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Harissa-Spiced Turkey & Rice Cabbage Rolls with Herby Yogurt

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  • Author: carmeninthegarden
  • 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

Scale

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
  • 12 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

  1. Using a large fork or carving fork, insert it into the core of the cabbage to steady it.
  2. Bring a large pot of salted water to a boil. Submerge the cabbage, and let it blanch for 2–3 minutes.
  3. Remove the cabbage from the water and let it cool slightly in ice water bath.
  4. Gently peel off the leaves, one by one, keeping them intact. If needed, return the cabbage to the water briefly to loosen more leaves.
  5. Trim any thick ribs from the center of each leaf to make them easier to roll.

Make the Filling

  1. Heat 1–2 tablespoons of olive oil in a skillet over medium heat.
  2. Add the onion, celery, carrot, and garlic. Sauté for about 5 minutes, or until softened.
  3. Stir in the ground turkey and cook, breaking it into small pieces, until no longer pink.
  4. Add the kale and cook until wilted, about 2 minutes.
  5. Remove from heat and stir in the cooked rice. Let the filling cool slightly before rolling.
  6. Mix in the smoked paprika, za’atar or oregano, cumin, cinnamon, salt, and pepper. Stir well to combine.

Assemble the Rolls

  1. Lay a cabbage leaf flat on your work surface.
  2. Place 2–3 tablespoons of the filling near the base of the leaf.
  3. Roll the leaf tightly, tucking in the sides as you go to form a neat roll.
  4. Repeat with the remaining leaves and filling. Arrange the rolls seam-side down in a greased baking dish.

Prepare the Harissa-Tomato Sauce

  1. Heat 1 tablespoon of olive oil in a saucepan over medium heat.
  2. Add the minced garlic and sauté until fragrant, about 30 seconds.
  3. Stir in the harissa paste, smoked paprika, and crushed tomatoes.
  4. Add the sugar or honey, and season with salt and pepper.
  5. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.

 Bake the Rolls

  1. Pour the harissa-tomato sauce evenly over the cabbage rolls.
  2. Cover the baking dish tightly with foil to trap steam and prevent drying out.
  3. 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

  1. In a medium bowl, combine the yogurt, lemon juice and zest, grated garlic, olive oil, parsley, dill, and mint.
  2. Stir well and season with salt to taste. Adjust the flavors as needed.

Serving Suggestions

  1. Plate the cabbage rolls and drizzle with the herby yogurt sauce.