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Cabbage stuffed with turkey and barley

Cabbage stuffed with turkey and barley

  • Main course
  • Oven-baked
  • With poultry
  • Autumn

Cabbage leaves filled with turkey and barley, cooked in a tomato sauce.

Active time1 h

Cooking1 h 45 min

Total2 h 30 minResting : 10 min

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Ingredients

  • 2 cloves of garlic
  • a quarter of a cup of dill
  • 1 green cabbage
  • 1 onion
  • 1 egg — optional
  • 450 g turkey mince
  • 1 and a half cups of vegetable stock
  • 1 tbsp tomato purée — optional
  • 1 tbsp rapeseed oil — optional
  • half a cup of dry pearl barley
  • 1 tsp paprika
  • ½ tsp ground pepper
  • 1 tsp salt
  • 1 tsp maple syrup — optional
  • 796 ml tinned chopped tomatoes
  • 1 tbsp cider vinegar

Preparation

  1. Rinse the barley, then simmer it in the stock for 30 to 40 minutes, until tender. Drain off any excess liquid and leave to cool slightly for 10 minutes.

    1 and a half cups of vegetable stock
    half a cup of dry pearl barley
    • saucepan

  2. While the barley is cooking, bring a stockpot of water to the boil. Remove the core from the cabbage, immerse it in the water and detach 10 to 12 large leaves as they soften, which takes about 5 to 10 minutes. Peel and chop the onion and garlic. Wash and chop the dill.

    2 cloves of garlic
    a quarter of a cup of dill
    1 green cabbage
    1 onion
    • large stockpot

  3. Preheat the oven to 175 °C. Mix the lukewarm barley with the turkey, onion, garlic, dill, salt and pepper. Add the optional egg if desired.

    1 egg — optional
    450 g turkey mince
    ½ tsp ground pepper
    1 tsp salt
    • large mixing bowl

  4. Place 2 to 3 tbsp of filling at the base of each cabbage leaf. Fold in the sides and roll up tightly.

    • work surface

  5. Mix the tomatoes, paprika and vinegar with the tomato purée, oil and maple syrup, if desired.

    1 tbsp tomato purée — optional
    1 tbsp rapeseed oil — optional
    1 tsp paprika
    1 tsp maple syrup — optional
    796 ml tinned chopped tomatoes
    1 tbsp cider vinegar
    • bowl

  6. Spread a little sauce over the bottom of a large ovenproof dish. Arrange the cabbage rolls in it, seam side down, then pour over the remaining sauce.

    • large ovenproof dish

  7. Cover the dish with aluminium foil and cook for 1 hour at 175 °C. Check that the centre of the filling reaches 75 °C and stays at that temperature for 30 seconds. Cook for longer if necessary.

    • oven
    • aluminium foil
    • thermometer

Allergens

  • Celery
  • Eggs
  • Gluten
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.

  • Adaptation éditoriale : Mandat Roch du 12 octobre 2026 : illustrer les 73 nouvelles recettes publiées sans photo avec des angles, cadrages et supports variés. Décorations comestibles prévues par la recette, texte conservé ; contrôle automatique et visuel des photos, sans essai en cuisine ni revue humaine individuelle revendiqués.

Estimated times.

Cabbage stuffed with turkey and barley