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Prep Time

Prep Time

30 min

total time icon

Total Time

6 hr

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Calories per serving


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Ingredients (9)
  • 1 (about 5 lbs.) large head green cabbage
  • 1 large DOLE Onion, chopped
  • 1 cup instant brown rice
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 can (28 oz.) crushed tomatoes
  • 2 tbsp. cider vinegar
  • 1/2 tsp. ground allspice
  • 1/2 cup DOLE Seedless Raisins
  1. Cut the stem and heart from the cabbage and place cut-side down in a large microwavable bowl. Pour 1 cup of water over the cabbage. Microwave the cabbage on high for 2 minutes. Carefully lift cabbage from the bowl and remove a few of the outermost leaves. Microwave the head again and repeat until 8 large leaves are removed. Reserve the remaining cabbage for another use.
  2. Meanwhile, combine the turkey, half the onion, rice and salt and pepper in another large bowl. Mix with your hands to ensure the ingredients are thoroughly incorporated. Divide the mixture into 8 balls.
  3. Place a cabbage leaf on a flat work surface. Trim the thick center vein of the leaf so that the leaf is easier to roll. Place a ball of the turkey mixture at the bottom of the leaf and fold the sides over. Roll up, burrito-style, and repeat with remaining leaves and turkey mixture.
  4. Arrange cabbage rolls, seam-side down in a 5-quart slow cooker. Combine tomatoes, remaining onion, vinegar, allspice and raisins in a bowl and pour over the rolls. Cover and cook for 6 hours on HIGH until cabbage is tender. Serve with mashed potatoes.