We’ve always been fans of hearty, one-pan meals that bring comfort to the table, and our Best Turkey Cabbage Casserole with Rice is a true winner. This cozy dish blends tender turkey with crisp cabbage and fluffy rice for a nutritious twist on classic comfort food that’s perfect for busy weeknights.
It’s an easy way to sneak in veggies while keeping things flavorful and satisfying. We’ll guide you through the steps to create a family favorite that feels homemade yet effortless.
Ingredients
For our Best Turkey Cabbage Casserole with Rice, we select high-quality ingredients to deliver a nutritious and flavorful one-pan meal. We organize this list in the order of use, including precise measurements and prep notes for seamless preparation.
- Ground turkey: 1 pound lean ground turkey – we recommend browning this first for a juicy, savory base.
- Onion: 1 medium onion, diced – fresh and finely chopped to build a sweet, aromatic foundation.
- Garlic: 3 cloves, minced – use fresh garlic for its bold, pungent flavor that enhances the dish’s depth.
- Cabbage: 1 small head cabbage, shredded (about 4 cups) – opt for green cabbage to achieve that crisp, tender texture when cooked.
- Rice: 1 cup uncooked long-grain white rice – we choose this for its fluffy results and ability to absorb flavors perfectly.
- Diced tomatoes: 1 can (14.5 ounces) with juices – these add moisture and a tangy acidity to balance the richness.
- Chicken broth: 2 cups low-sodium broth – essential for creating a hearty, well-seasoned liquid base.
- Seasonings: 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried thyme – we suggest these for a robust, herby profile that elevates the overall taste.
Instructions
Now that we have gathered our fresh ingredients, we guide you through preparing our Best Turkey Cabbage Casserole with Rice step by step. Follow these instructions to create a hearty, flavorful dish that combines tender turkey, crisp cabbage, and fluffy rice for a nutritious family meal.
Prep
First, we prepare our ingredients to ensure everything is ready for cooking. Begin by dicing 1 medium onion into small pieces and mincing 3 cloves of garlic for a robust flavor base. Next, shred 4 cups of green cabbage using a sharp knife or mandoline to achieve even, bite-sized pieces that will retain their satisfying crunch. Measure out 1 cup of uncooked long-grain white rice and set it aside along with a 14.5-ounce can of diced tomatoes (drained) and 2 cups of low-sodium chicken broth. Pro tip: Having these prepped in advance streamlines the process and enhances the overall texture of our casserole.
Cook
We start cooking by heating a large skillet over medium heat with 1 tablespoon of oil. Add 1 pound of lean ground turkey and cook for 5-7 minutes, stirring frequently until it’s browned and no longer pink, releasing its savory juices and aromatic flavors that fill the kitchen. Once the turkey is ready, incorporate the diced onion and minced garlic, sautéing for 2-3 minutes until the onion turns translucent and the garlic becomes fragrant with a nutty scent. Stir in the shredded cabbage and cook for another 4-5 minutes, allowing it to soften slightly while maintaining its fresh, crisp-tender bite. This step builds a flavorful foundation that makes our casserole irresistibly delicious.
Assemble
With the cooked components prepared, we assemble the casserole in a 9×13-inch baking dish. Layer the browned turkey mixture evenly across the bottom, then sprinkle 1 cup of uncooked rice over it for even distribution. Pour in the drained diced tomatoes and 2 cups of low-sodium chicken broth, ensuring the liquid covers the rice to promote perfect absorption and a fluffy texture. Finally, season with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dried herbs like oregano for added depth—mix gently to combine everything into a cohesive, mouthwatering blend.
Bake
We bake the assembled casserole in a preheated oven at 375°F for 45-50 minutes, covering the dish with foil for the first 30 minutes to lock in moisture and prevent drying. Remove the foil for the last 15-20 minutes to allow the top to golden and crisp slightly, creating a delightful contrast of textures. The rice will absorb the flavors fully, resulting in a warm, irresistibly savory dish that’s ready when the rice is tender and the liquid is fully absorbed—check for doneness by inserting a fork into the center.
Required Tools
To prepare our Best Turkey Cabbage Casserole with Rice, we rely on a few essential tools that ensure smooth preparation and cooking. These items are selected for their practicality and efficiency, helping us transition seamlessly from prepping ingredients to baking the final dish.
Here’s a list of the key tools, organized in the order of use during the recipe:
- Large Skillet or Frying Pan: We use this to brown the ground turkey and sauté the onions and garlic, allowing for even heat distribution and quick cooking.
- Cutting Board and Sharp Knife: Essential for dicing the onion, mincing the garlic, and shredding the cabbage, providing a safe and stable surface for precise prep work.
- Measuring Cups and Spoons: We depend on these for accurately measuring ingredients like rice, broth, and seasonings, ensuring our casserole turns out flavorful and balanced every time.
- Mixing Spoon or Spatula: This tool helps us stir the turkey mixture and combine everything in the skillet, promoting thorough blending without damaging delicate ingredients.
- Baking Dish (9×13 inch): We recommend a deep, oven-safe dish for layering and baking the casserole, as it allows the rice to absorb flavors evenly and prevents spills.
- Oven: A preheated standard oven is crucial for baking the assembled casserole to perfection, achieving that tender, golden finish.
- Grater or Mandoline (optional): If shredding fresh cabbage, we find this speeds up the process, but a knife works well for smaller batches.
By having these tools ready, we make the entire process efficient and enjoyable, building on the ingredients and steps we’ve already outlined.
Make-Ahead Instructions
To make our Best Turkey Cabbage Casserole with Rice even more convenient for busy weeknights, we recommend preparing components in advance. This approach lets you save time while preserving the dish’s tender turkey, crisp cabbage, and fluffy rice textures. Follow these steps to plan ahead effectively.
Prepping Ingredients Ahead
We suggest prepping your ingredients up to 24 hours in advance to streamline assembly. Start by dicing the onion and mincing the garlic, then store them in an airtight container in the refrigerator. For the cabbage, shred 4 cups of green cabbage and keep it in a sealed bag with a paper towel to absorb excess moisture, preventing sogginess. Brown the 1 pound of lean ground turkey in a skillet as outlined in our steps, let it cool, and refrigerate it in a covered bowl. This ensures the turkey retains its savory flavor when you’re ready to combine everything.
Assembling the Casserole in Advance
For full make-ahead convenience, we advise assembling the entire casserole up to 1 day before baking. In your 9×13 inch baking dish, layer the browned turkey mixture, 1 cup of uncooked long-grain white rice, 4 cups of shredded cabbage, a can of diced tomatoes, and 2 cups of low-sodium chicken broth as per our instructions. Season with your preferred spices, cover the dish tightly with foil or a lid, and refrigerate it. This method allows the flavors to meld, enhancing the casserole’s comforting warmth without overcooking the rice.
Storage and Reheating Tips
Store the assembled casserole in the refrigerator for up to 24 hours or freeze it for up to 3 months for longer-term planning. If freezing, wrap the dish in plastic wrap followed by aluminum foil to maintain freshness. When ready to cook, thaw it overnight in the refrigerator if frozen. Preheat your oven to 375°F, remove the covering, and bake as directed in our steps, adding 10-15 minutes to the baking time to ensure the rice absorbs the broth fully and achieves a perfectly fluffy texture. Always check internal temperature with a thermometer to reach 165°F for food safety.
Conclusion
We’ve shared this turkey cabbage casserole recipe to simplify your busy days while delivering a nutritious hit. It’s a versatile dish that brings warmth and satisfaction to any table.
Trust us, once you’ve tried it, it’ll quickly become our favorite family staple for its ease and flavor. Dive in and enjoy the results.
Frequently Asked Questions
What is the Best Turkey Cabbage Casserole with Rice?
This is a nutritious, one-pan meal featuring tender ground turkey, crisp cabbage, and fluffy rice, perfect for busy weeknights. It combines fresh veggies and flavorful seasonings for a satisfying, family-friendly dish that’s easy to prepare and packed with comfort.
What ingredients are needed for the casserole?
You’ll need 1 pound of lean ground turkey, a medium diced onion, 3 cloves of minced garlic, 4 cups of shredded green cabbage, 1 cup of uncooked long-grain white rice, a can of diced tomatoes, 2 cups of low-sodium chicken broth, and basic seasonings. These ingredients ensure a balanced, flavorful meal that’s simple to assemble.
How do I prepare the Turkey Cabbage Casserole?
Start by prepping ingredients like dicing onion and shredding cabbage. Brown the turkey in a skillet, then sauté onion and garlic. Add cabbage and cook until tender. Layer everything in a baking dish with rice, tomatoes, broth, and seasonings, then bake at 375°F for about 45 minutes until rice is fluffy and flavors meld.
What tools are required to make this dish?
You’ll need a large skillet for cooking, a cutting board and sharp knife for prep, measuring cups and spoons for accuracy, a mixing spoon or spatula, and a 9×13 inch baking dish. A preheated oven is essential, and an optional grater or mandoline speeds up cabbage shredding for efficiency.
Can I make the casserole ahead of time?
Yes, prep ingredients like onion, garlic, and cabbage up to 24 hours in advance and store them in the fridge. You can also assemble the full casserole a day ahead to let flavors develop, then bake when ready. For longer storage, freeze for up to 3 months and thaw before baking.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, thaw if frozen, then warm in the oven at 350°F until heated through, or use the microwave for quicker results. Always check that it’s piping hot for safety.