Tarragon chicken with creamy white beans
Tender chicken in a creamy white bean sauce with fresh tarragon.
About 30 min · 375 kcal · 43 g protein per serving
One pan
Turkey and rice cabbage rolls
Soft cabbage leaves wrapped around turkey and rice in tomato sauce.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm six leaves hold this much filling
- Confirm the bake time
- Photograph the finished dish
- Time
- About 1 hr 15 min
- estimated
- Serves
- 2
- see below
- Energy
- 445 kcal
- per serving
- Protein
- 31 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
No regulated allergens in the ingredients as listed. Check the labels on packaged ingredients:
- passata. Some passata is salted; check the label.
- chicken stock. Stock often contains celery, and sometimes gluten or soya; check the label.
Cooking steps
Cook the rice in boiling water, following the packet, then drain it.
Heat the oven to 190°C / 375°F (170°C fan). Simmer the cabbage leaves in boiling water for 2 to 3 minutes, until pliable, then lift them out and pat dry. Cut out the thickest part of each rib so the leaves roll.
Warm the oil in a pan, cook the onion for 5 minutes, then mix it with the turkey, rice and thyme.
Divide the filling between the leaves, fold the sides in and roll them up. Pack them seam side down in a baking dish, pour over the passata and stock, cover with foil.
Bake for 40 to 45 minutes, until the cabbage is tender and the turkey is cooked through.
Cooked when: 74°C / 165°F in the thickest part. A food thermometer is the reliable way to tell.
The useful detail
Trim thick leaf ribs so the cabbage rolls easily. The rib is what cracks a leaf open; shave it flat with a knife and the leaf wraps without tearing.
Make it work for you
One serving is Three rolls with sauce. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Chicken mince instead of turkey
Softer, with the same safe endpoint.
Per serving: about 10 kcal less, about 2 g less protein, about the same fat.
Cooked lentils instead of the rice
Denser and earthier. Use about 180 g cooked.
Per serving: about 25 kcal less, about 6 g more protein, about the same fat.
Tinned chopped tomatoes instead of passata
Chunkier sauce; blend it if you want it smooth.
Per serving: about 35 kcal less, about 1 g less protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A filled-vegetable dinner: cabbage is most of the weight on the plate, and the turkey and rice are the substance inside it.
| Energy | 445 kcal |
|---|---|
| Protein | 31 g |
| Fat | 14 g |
| of which saturates | 3 g |
| Carbohydrate | 53 g |
| of which sugars | 14 g |
| Fibre | 8 g |
| Sodium | 350 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| white rice | 70 g | FDC 168877Rice, white, long-grain, regular, raw, enriched | 255 kcal | 5.0 g |
| cabbage | 300 g | FDC 169975Cabbage, raw | 75 kcal | 3.8 g |
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| onion | 60 g | FDC 170000Onions, raw | 24 kcal | 0.7 g |
| turkey mince | 250 g | FDC 172850Turkey, ground, 93% lean, 7% fat, raw | 375 kcal | 46.8 g |
| dried thyme | ½ tsp | Not calculatedHalf a teaspoon of dried thyme weighs well under a gram, which is under 2 kcal at the energy density of any dried herb. | · | · |
| passata | 300 g | FDC 170460Tomato products, canned, puree, without salt addedCalculated with FoodData Central's unsalted tinned tomato purée record, the closest match to sieved passata. | 114 kcal | 4.9 g |
| chicken stock | 105 g | FDC 174536Soup, chicken broth, ready-to-serve | 6 kcal | 0.7 g |
| Whole recipe | Divided by 2 | 890 kcal | 61.9 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 2 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. They are better the next day, once the sauce has soaked in.
- In the freezer
- The FDA chart gives cooked poultry dishes 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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About 40 min · 585 kcal · 42 g protein per serving