Slow Cooker Stuffed Cabbage Rolls with Quinoa
Tender cabbage leaves wrapped around a dill-flecked filling of ground turkey and quinoa, then slowly simmered in a sweet-tangy tomato sauce until meltingly soft. The quinoa cooks right inside the rolls, so there's no pre-cooking and no rice.
- Prep
- 35 min
- Cook
- 7 hr 10 min
- Wait
- 10 min
- Total
- 7 hr 55 min
- Makes
- 12 cabbage rolls (6 servings of 2 rolls)
Steps
Before you start
- Choose a large, loosely packed head of green cabbage; tight, dense heads have leaves that tear more easily.
- Plan on 7 hours on LOW (or 4 to 5 hours on HIGH). The rolls are best when cooked on low.
- Use a 6-quart (5.7 L) slow cooker. An oval one fits the rolls best.
- Use a stockpot big enough to hold the whole cabbage head, and set a bowl of cold water and a clean kitchen towel nearby for the leaves.
Rinse the quinoa
- Put the quinoa in a fine-mesh sieve and rinse under cold running water for 30 seconds, rubbing it with your fingers, to remove the bitter natural coating.
- Shake well and let it drain in the sieve while you work on the cabbage.
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Ready when: Water runs clear and no soapy foam remains.
Tip: Drain it thoroughly. Extra water will make the filling loose and hard to roll.
Soften the cabbage
- Fill a large stockpot about two-thirds with water and bring to a boil over high heat.
- Lower the cored cabbage in, core-side up, and reduce the heat to medium so the water simmers steadily.
- Cook for 5 minutes, then use tongs to gently peel away the outer leaves as they soften and lift them into a bowl of cold water.
- Return the head to the pot for 2 more minutes and peel again.
- Aim for 12 large, whole leaves.
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Ready when: Leaves are bright green, bend without cracking, and peel off the head easily.
Tip: Start peeling from the outside. Pulling leaves from a head that is still firm will tear them.
Trim the leaves
- Lay the leaves on a towel and pat dry.
- Using a paring knife, shave the thick, raised rib at the base of each leaf so it's level with the rest of the leaf (don't cut through).
- Chop any small inner leaves and the remaining cabbage into ½-inch (1 cm) pieces; you need about 2 cups (180 g) for the bottom of the slow cooker.
- Set the rest aside for another use.
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Ready when: Each leaf lies flat and the rib no longer bulges.
Tip: Keep torn leaves for patching: overlap two pieces when rolling.
Mix the filling
- In a large bowl, combine the ground turkey, drained quinoa, beaten egg, chopped onion, garlic, 2 tablespoons of the dill, paprika, salt, and pepper.
- Mix gently with your hands for about 1 minute, just until evenly combined.
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Ready when: No streaks of egg or pockets of plain quinoa remain, and the mixture holds together when squeezed.
Tip: Don't overmix; it makes the turkey dense and tough.
Stir the sauce
- In a medium bowl or large measuring cup, whisk together the tomato sauce, chicken broth, brown sugar, and cider vinegar until the sugar dissolves.
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Ready when: Sugar is fully dissolved and the sauce is smooth.
Build the cabbage bed
- Spread the chopped cabbage in an even layer over the bottom of the slow cooker.
- Pour in 1 cup (240 ml) of the sauce and tuck in the 2 bay leaves.
- This bed keeps the rolls from scorching on the bottom.
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Tip: Don't skip the cabbage bed; the base of the cooker runs hottest.
Roll the cabbage
- Place a leaf on the work surface with the stem end toward you.
- Spoon about ⅓ cup (75 g) of filling onto the leaf just above the stem.
- Fold the stem end up over the filling, fold in both sides, and roll away from you into a snug bundle.
- Repeat with the remaining leaves and filling to make 12 rolls.
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Ready when: Rolls are tight, seam-side down, and about 3 inches (7.5 cm) long.
Tip: Roll snugly but not tightly. The quinoa expands as it cooks and needs a little room.
Layer and sauce
- Arrange the rolls seam-side down on the cabbage bed, packing them snugly in a single layer, then stacking a second layer on top.
- Pour the remaining sauce evenly over the rolls, making sure it runs into the gaps.
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Ready when: Sauce reaches about halfway up the rolls and all the rolls are coated.
Slow cook
- Cover and cook on LOW for 7 hours (or HIGH for 4 to 5 hours).
- Do not lift the lid during the first 5 hours of cooking, since heat escapes quickly.
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Ready when: Cabbage is fork-tender, the filling is firm, and an instant-read thermometer in the center of a roll reads 165°F (74°C).
Tip: Check the temperature in a center roll before serving, as turkey must reach 165°F (74°C).
Rest and season
- Turn off the cooker, remove the lid, and let the rolls rest for 10 minutes so the sauce thickens slightly and the rolls hold together when lifted.
- Remove and discard the bay leaves.
- Taste the sauce and add a pinch of salt or a splash of vinegar if needed.
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Ready when: Sauce is glossy and clings lightly to a spoon.
Tip: Lift rolls out with a wide spatula to keep them intact.
Serve
- Serve 2 rolls per person with plenty of sauce spooned over the top.
- Sprinkle with the remaining 1 tablespoon of dill and add a dollop of sour cream, if using.
Good to know
Tips
- Freezing the whole cabbage overnight and thawing it makes leaves limp without boiling, if you'd rather skip step 2.
- Pack the rolls tightly so they stay closed during cooking; add toothpicks only if any unroll.
- Keep the cooker on LOW if you can. High heat can make the turkey slightly drier.
- The sauce is mildly sweet-tangy; add another teaspoon of vinegar at the end for a more traditional sour edge.
Make ahead
"Blanch and trim the cabbage leaves, then assemble the rolls up to 1 day ahead. Cover and refrigerate the rolls and sauce separately. Layer in the cooker and add 30 minutes to the cook time, since the rolls start cold."
Storage & reheating
"Room temperature: up to 2 hours after cooking. Refrigerator: up to 4 days in an airtight container with sauce. Freezer: up to 3 months; thaw overnight in the fridge. Reheat covered in a 325°F (160°C) oven for 25 minutes or in the microwave until steaming hot (165°F / 74°C)."
Substitutions
- ground turkey, 93% lean → ground chicken or lean ground beef. Both work with the same amount. Beef is richer; cook to 160°F (71°C) for beef, 165°F (74°C) for chicken.
- white quinoa → long-grain white rice. Use ½ cup (95 g) uncooked rice and the same method; rinse it first.
- light brown sugar → honey or maple syrup. Use 2 teaspoons; the sauce will taste slightly less caramelized.
- green cabbage → savoy cabbage. The leaves are more tender and ruffled; blanch for 1 to 2 minutes less.