• 1 or 2 heads of cabbage, but only the outer half of the leaves
  • 1 pound ground turkey
  • 1 sweet potato, peeled and diced
  • 1 small onion, diced
  • 1 green pepper, seeds removed, and diced
  • 2 cloves garlic, grated
  • 1 tablespoon dill, chopped
  • 1 tablespoon parsley, chopped
  • 1 egg
  • 1/4 cup dehydrated potato flakes
  • 28 ounces crushed tomatoes
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon smoked paprika
18 Servings
Servings 18 rolls


  • Bring a pot of water to a simmer.
  • Peel any bruised outer layer from the cabbage. Cut about 1 inch off the bottom.
  • Drop the cabbage into the water. wait about 5 minutes, then use tongs to peel off the outer layer and put it on a clean work surface. Continue until you have at least 18 leaves, swapping with the other cabbage if the leaves get too small.
  • Preheat the oven to 350.
  • In a large bowl, mix together the turkey, potato, onion, pepper, garlic, dill, parsley, egg, and potato flakes. Season with salt and pepper and mix well until combined.
  • In a mixing bowl, stir together the tomatoes, vinegar, and paprika, and season with salt and pepper.
  • Spread a thin layer of the tomato sauce into the bottom of the pan.
  • One by one, add a scoop of the turkey filling into a cabbage leaf and roll it up, starting with the stem side, and ending with the leafy side, tucking in the edges as you go.
  • Place the roll seam side down in the pan and repeat until you have no more filling. You should tuck the rolls tightly in the pan.
  • Top the rolls with the remaining sauce.
  • Bake at 350 for about an hour until the turkey is cooked and the sweet potato is tender.
  • Allow to cool for 5 minutes before serving.