Healthy Anti-Inflammatory Turmeric Cabbage Rolls [Video Recipe]

Although this recipe is far from traditional cabbage rolls, it was influenced by the original recipe and still just as tasty!

This recipe is a great way to incorporate more Turmeric into foods and have it still be delicious! While this recipe is easy, it is a bit time consuming but the pay off is great because it makes a big batch that lasts a pretty long time since the average serving size is only 1-2 rolls.

We love this recipe because, as usual, we tried to make these a bit more healthy than the original version. These tweaks include using brown rice instead of white, whole wheat panko breading instead of regular breading, using chicken instead of beef to lower the fat and cholesterol content, coconut sugar instead of regular sugar which is lower on the glycemic index, and lastly, we baked these instead of pan searing them which would require more oil as some recipes suggest.

Turmeric Curcumin with Black Pepper Cabbage Rolls Health Benefits

: : : Recipe : : :

• 1 Large Head of Cabbage

• Sauce-
- 1 Tbsp Olive Oil
- 1 Cup Diced Onions
- 1 Cup Sliced Mushrooms
- 2 Tsp Minced Garlic
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1/2 Tsp Red Pepper Flakes
- 2 Tsp Italian Seasoning
- 1 Can Crushed Roasted Tomatoes (14.5 oz)
- 2 Bay Leaves
- 1 Can Tomato Paste (6 oz)
- 3 Cups Chicken Broth
- 1/4 Cup Apple Cider Vinegar
- 1 Tbsp Worcestershire Sauce
- 3 Tbsp Coconut Sugar
- 1/2 Tsp Pepper
- 1 Tsp Salt (Or To Taste)

• Filling Mixture-
- 1 Tbsp Olive Oil
- 1 Cup Diced Onions
- 1 Cup Sliced Mushrooms
- 2 Tsp Minced Garlic
- 1 Tsp Salt (Or To Taste)
- Pepper To Taste

• Filling-
- 1 LB Ground Chicken
- Filling Mixture (Cooled)
- 1 1/2 Cup Cooked Brown Rice
- 1/2 Cup Whole Wheat Panko
- 1 Tsp Turmeric Powder
- 1/2 Tsp Ground Paprika
- 2 Tsp Dried Cilantro
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 1/2 Tsp Salt (Or To Taste)
- 1/2 tsp Black Pepper
- 1 Egg

1. Prepare Brown Rice according to package instructions

2. Make Sauce-
• In a medium sauce pan, heat oil over medium heat.
• Once oil is hot, add in onions and a pinch of salt and sauté until translucent and light browned
• Add mushrooms and sauté until soft
• Add Garlic and lower heat to medium-low to prevent garlic from burning.
• Add onion powder, garlic powder, red pepper flakes, Italian Seasoning, and another pinch of salt and sautée for a few minutes to infuse flavors.
• Add Crushed Tomatoes and stir in to combine and let cook for a few minutes to marinate the flavors
• Add Bay Leaves and stir into sauce
• Add Tomato Paste and stir into sauce for a few minutes to cook the sauce and intensify the flavors
• Add Chicken Broth and stir to combine sauce
• Cover the pot and let it simmer while you prepare the next steps of the recipe. Remember to stir the sauce occasionally so the bottom doesn't burn.
• **Return to the sauce once the filling is made and cabbage is cooked.**
• Add Apple Cider Vinegar, Worcestershire Sauce, Coconut Sugar, Pepper, and stir sauce to combine the flavors and let simmer for a few minutes so the flavors can infuse.
• Taste sauce and add salt as needed

NOTE: You can use any tomato or marinara sauce of your choice and just add in the apple cider vinegar, Worcestershire sauce, and coconut sugar to give it a bit more dimension or you can use your favorite sauce the way it already is! Either way, it'll still be delicious!

3. Make Filling Mixture (this will be added to the actual filling)-
• In a small pan, coat with Olive Oil and heat to medium heat
• Once oil is heated, add Onions and a pinch of salt and sauté until onions are translucent and lightly brown. (The salt will help bring out the moisture in the onions and add flavor.
• Add Mushrooms and sauté until soft and onions are caramelized
• Lower heat to medium-low and add minced Garlic and salt and pepper to taste and sauté until garlic is soft but not yet burnt
• Remove pan from heat and allow to cool for a few minutes

4. While Filling Mixture cools, fill a large pot with water and add a generous pinch of salt. Place pot on stove on high heat and allow it to come to a boil. It will take a few minutes for the water to boil so you can prepare the cabbage while the water heats up.

5. Prepare the Cabbage-
• Rinse the outside of the cabbage
• Remove the core/stem of the cabbage by cutting at about a 45° angle around the stem with a short paring knife. Keep cutting until a cone shape cut is made all the way around the core and it can be removed.

6. Boil Cabbage-
• Once the core has been removed from the head of cabbage, carefully place the cabbage with the cut side down in the pot of boiling water and let it cool for 5-10 minutes or until leaves are tender.
• Using a couple of spatulas or cooking utensils, carefully rotate the cabbage to cook the other side and allow another 5-10 minutes to cook until leaves are tender and fall off the cabbage easily.

7. Make the Filling (while cabbage cooks)-
• In a large mixing bowl, add Ground Chicken, Cooled Filling Mixture, Brown Rice, Whole Wheat Panko, Turmeric Powder, Paprika, Dried Cilantro, Onion Powder, Garlic Powder, Salt, Pepper, and Egg
• Mix ingredients together until well evenly combined
• Place the filling in the refrigerator until it is ready to be rolled in the cabbage leaves

6. Carefully Remove Cabbage from the pot of boiling water once the leaves are tender and can be easily peeled away and place in a large bowl. Allow the cabbage a few minutes to cool before handling it as it is still very hot.

7. Preheat oven to 375°F

8. Once cabbage has cooled enough to touch, carefully separate the layers of leaves

9. Trim the back part of the stem on each leaf and cut a 1 inch slit at the base of the stem to allow more flexibility so the cabbage leaves can be rolled more easily.

10. In a large casserole dish, Pour enough Tomato Sauce to line the bottom of the dish.

11. Remove Filling from the refrigerator and use a large spoon or scoop to dispense about a 1/2 cup amount of Filling onto the base of the concave side of the cabbage leave. Roll the cabbage around the filling starting from the base and tuck the sides in as you roll. Place the cabbage roll into the sauce lined casserole dish and continue to fill and roll the cabbage rolls until you run out of filling. If you run out of space in the casserole dish, you can stack the layers and it will be fine.

12. Once all your cabbage rolls are in the casserole dish, pour the rest of your sauce over the cabbage rolls so that they are evenly submerged and coated.

11. Cover the casserole dish with aluminum foil and transfer to the preheated oven for 1 hour.

12. Remove Cabbage Rolls from the oven and cut into a piece in the center to make sure they are fully cooked. Transfer the desired amount of rolls to a plate and spoon over some sauce, serve and enjoy!

• These cabbage rolls can be packed in individual portions and frozen for a quick meal in the future. They will last at least a month in the freezer or up to 5 days in the refrigerator.

• If serving multiple people, the entire casserole dish can be placed back in the oven covered with aluminum foil and baked the same way it was made until thoroughly hot.
• To serve smaller portions, transfer the desired amount of rolls to a microwave save container and cover with a damp paper towel and microwave for 4 minutes, turning the rolls half way through.

We hope you enjoyed this recipe and will consider giving it a try in the future! Please "Subscribe" to our channel and "Thumbs Up" this video if you liked it!

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