I’ve been making these Turkish-inspired cabbage rolls on repeat in attempts to boost my ferritin (storage form of iron). I don’t eat a lot of red meat, but my body has been asking for more lately so I got to work in the kitchen creating new recipes, and this one is SO good.

I wanted something packed with iron, of course, but also flavor and fiber. The apricots add a nice sweet touch, plus a bonus dose of iron. And the lentils bring both iron and fiber to the table.

Savoy cabbage has superior absorption compared to spinach, kale, or broccoli. Why? Unlike spinach and other greens, it’s low in oxalates. Oxalates bind iron and block absorption of iron. It also contains vitamin C for good absorption.

Whether or not you have low iron, you’re going to love this one! If you’re watching your cholesterol, just swap in ground turkey instead of ground beef. Ground turkey is lower in saturated fat, so it’s more cholesterol-friendly.

Pro tip: Make a double batch! If you are going to go through all the work of making 12 or so cabbage rolls, you might as well make extra to freeze. Freeze before baking.

Ingredients:

Cabbage

• 1 head Savoy cabbage, about 12 whole leaves

Filling

• 1/2 cup dry lentils
• 1/2 cup brown rice
• 1 lb lean ground beef (or ground turkey)
• 2 garlic cloves, minced
• 1/2 cup parsley leaves, chopped
• 2 tsps cumin
• 1 tsp coriander
• 2 tsps salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp sumac
• 1/2 cup pine nuts
• 1/2 cup dried apricots, chopped

Prepared jar of marinara sauce

Instructions

1. Prep the Lentils (Try this hack to enhance iron absorption and digestion)

Soak 1/2 cup lentils in water + 1 Tbsp ACV for 4+ hours. Drain, then simmer in 1 cup water for 15-18 min until just tender but not mushy. They’ll finish cooking in the oven. Soaking cuts phytates so you absorb the iron.

2. Prep the Cabbage

1. Gently pull leaves off the cabbage.
2. Bring large pot of salted water to boil, about 1 Tbsp salt.
3. Cook leaves in batches. Cook 2-3 mins. Drain on dish towel.

3. Cook the Rice

Place 1/2 cup rice + 1 cup water in saucepan. Bring to boil, reduce to simmer, cover 25-30 min until water is absorbed. Remove from heat and let cool.

Time saver: Use frozen pre-cooked rice

Low carb/blood-sugar friendly tip: Use cauliflower rice

4. Make the Filling

In a medium bowl, place the ground beef, cooked brown rice, cooked lentils, garlic, salt, cumin, parsley, coriander, sumac, cinnamon, nutmeg, pine nuts, and dried apricots in a medium bowl and mix well with your hands.

5. Roll Them Up

1. Cut thick rib out of each cabbage leaf in a V-shape so it rolls easily.
2. Lay leaf flat. Add filling to core end. Fold sides in, roll up tight.
3. Place 1/3 cup marinara sauce at the bottom of a 9×13-inch greased pan or large cast iron skillet.
4. Place rolls seam-side down in the sauced baking sheet.

6. Add Sauce + Bake

1. Top rolls with marinara sauce. Cover tightly with foil.
2. Bake 375°F for 50 mins, until cabbage is tender.
3. Top with freshly chopped parsley and pine nuts.