Moroccan Stuffed Cabbage Rolls Recipe

Name: Moroccan Stuffed Cabbage Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Brown Jasmine Rice; 1 head Savoy Or Regular Green Cabbage; 1 Tablespoon Extra Virgin Olive Oil; 1/2 whole Medium Yellow Onion, Finely Diced; 3 cloves Garlic, Minced; 1 pound Ground Turkey Breast; 1 Tablespoon Cinnamon; 1 teaspoon Freshly Grated Nutmeg; 1 Tablespoon Smoked Paprika; ⅓ cups Freshly Chopped Parsley; ⅓ cups Dried Cranberries; 1/4 cups Water; 1/2 cups Cherry Tomatoes; 1/4 cups Milk; 1 pinch Coarse Salt And Freshly Ground Pepper

Servings: persons

1/2 cups Brown Jasmine Rice
1 head Savoy Or Regular Green Cabbage
1 Tablespoon Extra Virgin Olive Oil
1/2 whole Medium Yellow Onion, Finely Diced
3 cloves Garlic, Minced
1 pound Ground Turkey Breast
1 Tablespoon Cinnamon
1 teaspoon Freshly Grated Nutmeg
1 Tablespoon Smoked Paprika
⅓ cups Freshly Chopped Parsley
⅓ cups Dried Cranberries
1/4 cups Water
1/2 cups Cherry Tomatoes
1/4 cups Milk
1 pinch Coarse Salt And Freshly Ground Pepper

1
Preheat oven to 400 F.
2
Cook your rice in a rice cooker or in a pot, according to package instructions.
3
Whatever makes you happy in life.
4
Separate nine leaves from the outside of the head of cabbage, and using a rolling pin, roll out the stem so that it becomes pliable and easy to roll.
5
Heat the oil in a medium skillet over medium high.
6
Add the onions and saute until soft, 4 minutes.
7
Add the garlic and saute another minute.
8
Add the turkey and cook, breaking up with a wooden spoon, until cooked through, 6 minutes.
9
Add the cinnamon, nutmeg and paprika.
10
Toss to combine.
11
Add the parsley and dried cranberries, along with the cooked brown rice.
12
Toss to combine and cook another couple of minutes.
13
Season generously with salt and pepper, to taste.
14
Spoon the turkey filling into each cabbage cup, and roll it up.
15
Place the rolls in a baking dish, seam side down.
16
Repeat 8 more times with the remaining cabbage leaves.
17
Pour yourself a glass of wine because that was pretty exhausting.
18
Pour 1/4 cup water over the rolls, cover the dish with foil and bake for 30 minutes.
19
In the meantime, pulse the tomatoes in a food processor until you have a puree.
20
Pour into a small saucepan and simmer on low while the cabbage rolls cook.
21
Add the milk at the end, if ya want, along with a pinch of salt and pepper.
22
Serve stuffed cabbage rolls with a drizzle of the tomato sauce!

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cups Brown Jasmine Rice, 1 head Savoy Or Regular Green Cabbage, 1 Tablespoon Extra Virgin Olive Oil, 1/2 whole Medium Yellow Onion, Finely Diced, and more.

Yes, Moroccan Stuffed Cabbage Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Stuffed Cabbage Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions