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Stuffed cabbage rolls with mushroom sauce seared golden-brown on a plate topped with parsley.

Stuffed Cabbage Rolls with Mushroom Sauce

Tender green cabbage leaves wrapped around a lean, herb-infused Mediterranean filling, seared to golden perfection and finished with a velvety garlic-cremini mushroom sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 large green cabbage head
  • 2 tbsp Extra Virgin Olive Oil divided
  • 1 lb lean ground turkey chicken, or lean lamb
  • 1 cup cooked brown rice or bulgur wheat cooled
  • 1 small yellow onion finely diced
  • 4 cloves garlic minced (divided)
  • 1 large egg
  • 1 tbsp fresh chopped dill or 1 tsp dried thyme
  • Salt and freshly cracked black pepper to taste
  • 8 oz cremini or wild mushrooms sliced
  • 1½ tbsp whole wheat flour or cassava flour
  • 1½ cups low-sodium chicken or vegetable broth
  • ½ cup full-fat Greek yogurt or ¼ cup heavy cream + ¼ cup Greek yogurt
  • ¼ cup fresh parsley finely chopped (for garnish)

Method
 

Blanch Cabbage:
  1. Core cabbage head and submerge in boiling salted water for 3–5 minutes. Remove 10–12 large leaves using tongs and drain on paper towels. Trim thick center veins on the back of each leaf with a paring knife.
Prepare Filling:
  1. Combine ground meat, cooked brown rice/bulgur, 2 minced garlic cloves, diced onion, egg, dill, salt, and pepper in a bowl. Mix gently by hand.
Roll Cabbage:
  1. Place ¼ cup filling near the stem end of each leaf. Fold stem up, fold sides inward like a burrito, and roll tightly toward the tip.
Sear & Bake:
  1. Heat 1 tbsp EVOO in an oven-safe skillet over medium-high heat. Sear rolls seam-side down for 2–3 minutes per side until golden-brown. Add a splash of broth, cover tightly with foil, and bake at 375°F (190°C) for 40–45 minutes.
Make Mushroom Sauce:
  1. Sauté sliced cremini mushrooms in 1 tbsp EVOO for 5–6 minutes. Add 2 minced garlic cloves and cook 1 minute. Stir in flour for 1 minute. Slowly whisk in broth and simmer until thickened. Remove from heat and stir in tempered Greek yogurt.
Serve:
  1. Ladle hot mushroom sauce over seared cabbage rolls and top with fresh parsley.

Notes

  • Temper Greek yogurt by whisking 2–3 tablespoons of hot broth into yogurt before adding to sauce off the heat.
  • Freeze plain cooked rolls tightly wrapped for up to 3 months. Make mushroom sauce fresh upon serving.