The story behind these lazy man cabbage rolls follows as this. On New Year’s Eve we hosted a Ukrainian dinner party for our friends. One of the dishes I made were lazy cabbage rolls. Everyone loved how they were big and meaty. I, on the other hand, swore that day it was last time I made cabbage rolls. Honestly, it took me hours and I was so frustrated in the process I had to take a walk in the park. I followed others advice to freeze and thaw cabbage instead of boiling it. Well, that didn’t work well, so I ended up boiling it. It was so much mess and work! I was happy to eat them, and a glass or two of wine definitely cheered me up, but now I understand why I haven’t made cabbage rolls for years. And I can guarantee it won’t happen again soon.
When I first started blogging I posted a cabbage rolls casserole which is delicious. Now that I have more cooking experience, I couldn’t get the lazy man cabbage rolls idea out of my head. In Ukraine, it was called Lazy Cabbage Rolls where cabbage was finely shredded. I really really wanted to try the skillet with larger chunks of cabbage so it’s less mushy and messy. I love cabbage but any time I shred it my kitchen becomes a mess.
This skillet came out OMG! I didn’t have so much fun cooking a dish in a long time. The process of chopping, stirring and waiting for a delicious meal with very few ingredients was therapeutical. When cabbage meets tomato sauce, salt and pepper it becomes one of the most flavourful dishes ever. Plus it adds so much fiber and complex veggie carbs. Overall, this dish hits all food groups spot on. True fit and super food!
Lazy cabbage rolls are perfect for lunches and leftovers can be frozen. I know for us this is enough for 2 meals. If you like cooked cabbage, you might also like cabbage and carrots stir fry with brown rice noodles and pan fried cabbage with apples. Enjoy!
- 1 large onion, chopped
- 1 tbsp olive oil, extra virgin
- 2 lbs ground turkey, extra lean
- 3 lbs cabbage, coarsely chopped
- 14 oz can tomato sauce (I used low sodium)
- 2 x 14 oz cans diced tomatoes
- 1 cup brown long grain rice, uncooked
- 1 1/4 cups water
- 2 tsp salt
- 1/2 tsp ground black pepper
- Fresh herbs (dill, parsley, green onions) & Greek yogurt, for serving
- Preheat large deep non-stick skillet on medium heat and swirl olive oil to coat. Add onion and cook for a few minutes, stirring occasionally. Increase heat to medium - high, add turkey and cook for 10 more minutes, breaking into small pieces and stirring occasionally.
- Reduce heat to low - medium, add cabbage, cover and let it cook for a few minutes so it will be easier to stir. Add tomato sauce, diced tomatoes, rice, water, salt, pepper and stir well. Bring to a boil, cover, reduce heat to low and cook for 55 - 60 minutes. Do not open! Check if rice is cooked and if not (mine was) add 1/4 cup water, cover and cook for another 5 - 10 minutes. Serve warm topped with Greek yogurt and herbs.
Servings Per Recipe: 6
Amount Per Serving = 2 1/4 cups:
Total Fat: 6.1 g
Cholesterol: 60.0 mg
Sodium: 791.7 mg
Total Carbs: 45.4 g
Dietary Fiber: 9.7 g
Protein: 43.8 g
WW Points+: 10