Julia Child Cabbage Stuffed with Leftover Turkey and Sausage
Transform your holiday leftovers into a gourmet masterpiece with Julia Child’s Cabbage Stuffed with Leftover Turkey and Sausage. This comforting and flavorful dish combines tender green cabbage leaves with a hearty filling of shredded turkey, savory ground sausage, and fluffy rice, all infused with aromatic herbs like thyme and parsley. Smothered in a rich tomato-chicken stock sauce and finished with a golden layer of melted Parmesan cheese, these stuffed cabbage rolls are baked to perfection for a meal that’s as impressive as it is satisfying. With its clever use of leftovers, minimal prep time, and irresistible blend of textures and flavors, this recipe is the perfect way to elevate post-holiday dining. Serve with crusty bread or mashed potatoes for a cozy dinner that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 cups Leftover cooked turkey, shredded
- 0.5 pounds Ground sausage
- 1 cup Cooked rice
- 2 tablespoons Parsley, chopped fresh
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 1 14-ounce can Canned diced tomatoes
- 1 cup Chicken stock
- 0.25 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Carefully remove 10-12 large outer leaves from the cabbage, keeping them intact. Blanch them in a large pot of boiling salted water for 2-3 minutes until they soften. Drain, pat dry, and set aside.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 4-5 minutes until it softens. Stir in the minced garlic and cook for another minute.
Add the ground sausage to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat if necessary.
In a large mixing bowl, combine the cooked sausage, shredded turkey, cooked rice, parsley, thyme, salt, and black pepper. Mix well to form the stuffing mixture.
Spread a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the stuffing mixture in the center of the leaf. Fold the sides over the filling, then roll it up tightly like a burrito. Repeat with the remaining leaves and stuffing.
In a medium saucepan, combine the diced tomatoes and chicken stock. Bring to a simmer and season with a pinch of salt and pepper.
Pour half of the tomato sauce into the bottom of a baking dish. Arrange the stuffed cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce over the rolls, ensuring they are well-coated.
Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil, sprinkle the grated Parmesan cheese over the top, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Let the stuffed cabbage rest for 5-10 minutes before serving. Serve warm with a side of crusty bread or mashed potatoes, if desired.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 8.1 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 820 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
