Healthy and Delicious Stuffed Cabbage Rolls Made in Miriams Clay Pots


Healthy and Delicious Cabbage Rolls made with healthy ingredients in MEC pots are a great answer to finger foods that taste great and are also nutritious. With antioxidants in the cabbage, complex carbohydrates in the rice and protein in the ground turkey, these provide a satisfying boost to energy and staying power, while tasting delicious.

Yield: 12 individual servings | Preparation Time: 45 minutes | Cooking Time: 30 minutes


  • 1.5 cups Rice, Uncooked
  • 1 cup Ground Turkey or Ground Chicken, *Cooked
  • Sea Salt and Black Pepper, to taste
  • 1 Green Cabbage Head
  • 3 TBSP Garlic Cloves, Crushed
  • 1 Egg, beaten


  1. Wash the rice twice with water, drain most of the water, leaving just a little bit, and let it sit for 30 minutes.
  2. Wash cabbage and slice the root end off about a 1/2 – 3/4’s inch up. Add water to the pot until it fills about a quarter of the pot. Then, parboil the entire cabbage, just until it begins to soften, about 10 minutes on low. Then turn off stove, remove the cabbage from the water and set it aside. You will use a portion of this water in the filling mixture, next step.
  3. Make the filling: Combine the pre-soaked rice, the cooked or halfway cooked ground turkey or chicken, egg, salt, and pepper. Add 2-3 TBSP of the cooking water from when the cabbage was cooked and stir to make sure ingredients are thoroughly mixed.
  4. Prior to lining the pot with the rolled leaves, put 1-2 TBSP olive oil into the pot and rub it over the the bottom and the lower area of the sides of the pot. Then place three tablespooons of crushed garlic inside the pot spread over the bottom. Let it cook 5 minutes on the stove or if putting in cold oven, cook 10 minutes at 425 degrees F.
  5. Fill and Roll the Cabbage Leaves: In each cabbage leaf, place 2 TBSP rice/meat filling and roll the leaf tightly around the ingredients, and place in MEC pot. As you place each roll next to the other, try to place each one over the end of the roll of the previous one to lock it in place so they don’t unroll. Once the rolls are in the pot, cover the pot with the lid.
  6. Place the pot in a cold oven, heat to 425 degrees F for 30 minutes or until rolls are fully heated through.

*Tip: If the ground turkey is frozen, you can go ahead with the recipe with this adjustment: Pour 2-3 cups of water into a fully seasoned MEC pot, and then put in the frozen turkey. Turn the burner to medium low and let the meat thaw in this manner for 10-15 minutes. After this time, it will be thawed and slightly cooked. Continue to cook the turkey, breaking it apart with a spoon, until it is halfway cooked. At this point, turn off the heat and remove the ground turkey and resume recipe at Step 3.

These cabbage rolls will make a great finger food appetizer for your next gathering, or a side dish for dinner. They are wonderful served with Delicious Marinara Sauce with Fresh Tomatoes.

Stuffed Cabbage Rolls made in MEC


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