Dinner recipe · from the recipe book
Turkey, Cabbage and Rice Tomato Casserole
A cozy, unstuffed-cabbage-roll style bake with tender cabbage, savory ground turkey and rice in a paprika-tomato sauce.

- Dutch oven
- 1 hr 25 min · 30 min hands-on
- Serves 4
- Gluten-free
- Dairy-free
- 46–60 g carbs
- Protein 30 g+
- Fiber 6 g+
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 1 lb450 gGround turkey, 93% lean
- 7¼ cups shredded500 gGreen cabbagecored and chopped into 1-inch pieces
- ¾ cup150 gLong-grain brown rice, dryrinsed
- 1¾ lb800 gDiced tomatoes, canned
- 2 tbsp30 gTomato paste
- 1½ medium150 gYellow oniondiced
- 2 medium120 gCarrotsgrated
- 3 cloves9 gGarlicminced
- 1 tbsp15 gOlive oil
- 2 cups480 gLow-sodium chicken broth
- 2½ tsp6 gPaprika (sweet or smoked)
- 1 tsp1 gDried thyme
- ¾ tsp4 gSalt
- ½ tsp1 gBlack pepper
- 1 cup sprigs8 gFresh dillchopped
Steps
- Preheat the oven to 350°F (175°C). Prepare the onion, carrot, garlic, cabbage and dill before you start cooking.
- Heat the olive oil in a Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it up, until no longer pink, about 6 minutes.
- Add the onion and carrot and cook until softened, about 5 minutes. Stir in the garlic, paprika, thyme and tomato paste and cook 1 minute.
- Stir in the canned tomatoes, chicken broth, rinsed brown rice, salt and black pepper and bring to a simmer.
- Fold in the cabbage, pressing it down into the liquid. Cover and bake for 50 minutes, until the rice is tender and the liquid is mostly absorbed, and the turkey reaches 165°F (74°C).
- Let rest 5 minutes uncovered, then sprinkle with the dill and serve.
Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.
Allergens: none in the ingredients as written. Some brands contain gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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