Turkey Cabbage Rolls

Turkey Cabbage Rolls

82 Reviews 5 Pics
  • Prep

    25 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 45 m
Recipe by  DHANO923

“This is my version of cabbage rolls using ground turkey instead of ground beef. This dish freezes well, so you can have half for dinner and freeze the other half for another time. Mashed potatoes make a good side dish.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish.
  3. Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
  4. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
  5. In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
  6. Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
  7. Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.

Share It

Reviews (82)

Rate This Recipe


I'm giving 4 stars due to the amount of changes made. I sauted 3 cloves of garlic with the onion, turkey. Then I substituted 4 ounces of the tomato sauce with hot salsa to the meat mixture. Gave it some great flavour. No one had mentioned how to easily get the cabbage leaves off. I recomend cutting off the end of the cabbage head and blanching it in boiling water. The leaves will soften and can be peeled off and rolled much easier. This is also an important step if you want nice tender cabbage in the finished product.



This recipe yielded about 24 cabbage rolls. I found it helpful to soak the cabbage head in hot water for a few minutes to soften the leaves before trying to remove them, otherwise they ripped apart too easily. My only complaint is that I ended up with a very watery sauce after I removed the rolls from the oven--I think water comes out of the cabbage leaves during cooking. Next time I would omit water from the sauce and see if that helps.



Great flavor, my husband and I loved this dish. I had a cabbage head cut up in my refridgerator so I put a layer of pieces on the bottom and a layer over the top of the meat mixture. I used ground beef instead of the turkey but otherwise followed all other ingredients.

More Reviews

Similar Recipes

Cabbage Rolls II

Cabbage Rolls II

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

False Cabbage Rolls

False Cabbage Rolls

Cabbage Rolls III

Cabbage Rolls III

Cabbage Rolls I

Cabbage Rolls I

Ukrainian Cabbage Rolls

Ukrainian Cabbage Rolls


Amount Per Serving (8 total)

  • Calories
  • 245 cal
  • 12%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 28.1 g
  • 9%
  • Protein
  • 14.1 g
  • 28%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 660 mg
  • 26%

Based on a 2,000 calorie diet



previous recipe:

Super Easy Polish Cabbage Rolls


next recipe:

Cabbage Rolls II