Turkey Cabbage Rolls

Turkey Cabbage Rolls

84
DHANO923 7

"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."

Ingredients

1 h 45 m servings 245 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 660 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

84
  1. 111 Ratings

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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. G...

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 ap...

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 gr...

I LOVED this recipe,the cabbage, the filling, the sauce - everything!!! I will make this again! My mother-in-law came over and I gave her a taste. She said she would eat half a roll, but ate ...

YUMMERS! This was just what I was looking for...great flavor. I did however prepare my rolls the night before, refrigerated them over night and cooked them in my crock pot on low for 7 hours w...

I just made these rolls last night for dinner and they were DELICIOUS!!! I have been making cabbage rolls for a long time and these knocked my old recipe out of the park! Plus they were a lot ...

Great recipe. Husband is really picky and he loved it! I didn't have any tomato paste for the sauce that is poured over the rolls, so I just substituted a 14.5 oz can of tomato sauce (no water!)...

I followed the recipe except I used two 15 ounce cans of tomato sauce instead of the tomato paste and water and I added a little Italian seasoning to the filling and sprinkled some Mrs. Dash tom...

Very tasty and healthy...My bf went back for seconds, then thirds, then fourths! Took a little long to prepare for a weekday meal though, next time I think I'll double the recipe and freeze.