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
- 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.