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image of realistic top down mise en place shot fresh ground turkey cabbage leaves rice onions garlic tomato sauce eggs butter thyme dill parsley paprika salt pepper broth arranged in clear glass bowls on white marble kitchen counter with rustic brown wooden sets under soft diffuse daylight

Easy and Healthy Turkey Stuffed Cabbage Rolls

Discover the ultimate comfort food with these easy and healthy turkey stuffed cabbage rolls. Filled with savory ground turkey, rice, and aromatic herbs, then baked in a rich tomato sauce this dish is perfect for a hearty, guilt-free dinner.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Comfort Food, European
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

The Cabbage
  • 1 head green cabbage (about 3-4 lbs), firm with large outer leaves
The Meat
  • 2 lbs ground turkey (93/7 for flavor or 99/1 for lean)
The Binder & Base
  • 1 cup cooked rice (white, brown, or wild rice)
  • 1 large yellow onion finely minced
  • 3 cloves garlic minced
  • 1 large egg lightly beaten
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon smoked paprika The secret ingredient!
  • 1 tsp salt to taste
  • 1/2 tsp black pepper freshly ground
The Sauce
  • 2 cans (28 oz each) crushed tomatoes or marinara sauce
  • 1/2 cup chicken or turkey broth
  • 2 tablespoons brown sugar or honey to balance tomato acid
  • 2 tablespoons lemon juice or vinegar, for tang

Equipment

  • Large pot
  • 9x13 Baking Dish
  • tongs
  • - Mixing bowls
  • oven

Method
 

  1. Core the Cabbage: Carefully remove the core of the cabbage head using a sharp knife to help the leaves release easily.
  2. Blanch the Head: Bring a large pot of salted water to a boil. Place the whole cored cabbage head in the water, reduce heat, and simmer gently for 5-10 minutes until the outer leaves are pliable.
  3. Peel and Dry: Using tongs, remove the softened leaves (about 12-14 large ones) and lay them flat on a clean towel to cool and dry slightly.
  4. Sauté Aromatics: In a large skillet, sauté the minced onion and garlic in olive oil until translucent, about 5 minutes. Remove from heat and let cool slightly.
  5. Mix the Filling: In a large bowl, combine the raw ground turkey, cooked rice, sautéed onion and garlic, egg, parsley, smoked paprika, salt, and pepper. Mix gently until just combined to avoid a tough filling.
  6. Prepare the Sauce: In a separate bowl, whisk together crushed tomatoes/marinara, broth, brown sugar, lemon juice, and a pinch of salt and pepper. Pour about 1 cup into the bottom of a 9x13 baking dish.
  7. Fill and Roll: Place a cabbage leaf flat on your work surface. Spoon 1/4 cup of filling near the core end, fold the sides inward, then roll tightly like a little savory envelope.
  8. Arrange: Place the rolled cabbage seam-side down in the baking dish, packing them snugly together.
  9. Pour and Cover: Pour the remaining sauce over the top of the rolls, ensuring they are mostly submerged.
  10. Bake: Cover the dish tightly with foil. Bake in a preheated 375°F oven for 60-75 minutes, or until the filling reaches 165°F internal temperature.
  11. Rest and Serve: Let the cabbage rolls rest for 10 minutes before serving to allow flavors to settle and ensure easier handling.

Notes

If making ahead or freezing, assemble the rolls in the dish, cover tightly, and freeze raw. Thaw overnight and bake for 75-90 minutes. To make low-carb, substitute rice with cauliflower rice.
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