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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 155.5
  • Total Fat: 6.2 g
  • Cholesterol: 37.5 mg
  • Sodium: 76.1 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 3.6 g
  • Protein: 13.0 g

View full nutritional breakdown of Turkey Stuffed Cabbage calories by ingredient
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Turkey Stuffed Cabbage


Turkey Stuffed Cabbage

Introduction

This hearty entrée uses half ground turkey and half lean ground beef and no added salt for a lower fat and salt tasty treat. This hearty entrée uses half ground turkey and half lean ground beef and no added salt for a lower fat and salt tasty treat.
Number of Servings: 10

Ingredients

    1 head cabbage
    1/2 lb. lean ground beef
    1/2 lb. ground turkey
    1 small onion, minced
    1 slice stale whole wheat bread, crumbled
    1 tablespoon lemon juice
    1/4 cup water
    1/8 teaspoon black pepper
    1 can (16 oz.) diced tomatoes
    1 small onion sliced
    1 cup water
    1 medium carrot, sliced
    1 tablespoon lemon juice
    2 tablespoons brown sugar
    1 tablespoon cornstarch

Directions

1. Rinse and core cabbage. Carefully remove 10 outer leaves, place in saucepan and cover with boiling water. Simmer 5 minutes. Remove and drain cooked cabbage leaves on paper toweling.

2. Shred 1/2 cup of raw cabbage and set aside.

3. Brown ground beef and turkey and minced onion in skillet. Drain fat.

4. Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl.

5. Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice from can to meat mixture. Mix well; then place 1/4 cup filling on each parboiled, drained cabbage leaf. Place folded side down in skillet.

6. Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.

7. Remove cabbage rolls to serving platter, keep warm.

8. Mix lemon juice, brown sugar, and cornstarch together in small bowl. Add to vegetables and liquid in skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.



Yield: 10 servings--Serving Size: 1 roll each





TAGS:  Poultry |

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Member Ratings For This Recipe



  • 12 of 12 people found this review helpful
    Looks good and I'll definitely try it; however, here's a tip for making cabbage rolls that makes it a whole lot easier. Instead of 'carefully peeling off 10 leaves', place the head of cabbage in a large pot and steam for a few minutes. The leaves will then just lift off easily. - 11/23/08

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  • Very Good
    12 of 12 people found this review helpful
    I made this tonight. I would recomend adding 1 tbs garlic and some oregano to the meat mixture. i also used 1/2 cup white wine in the sauce mix, and after rolling the leaves, i baked it for 30 mins at 350. easier then trying to get them to hold together in the skillet. - 7/8/08

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  • 8 of 8 people found this review helpful
    I have had caggage rolls before, or as my german grandmother called them "pigs in a blanket" . Grandma always put cabbage in the freezer instead of boiling and then you don't have to wait for them to cool down to use. Just thaw the day that you want to make them and the leaves are ready to go. - 5/27/08

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  • Incredible!
    3 of 3 people found this review helpful
    I made 1 pound of each meat and it made about 16 cabbage rolls. My kids loved it the sauce is a little sweet but really good with a side of brown rice. I put the left- overs in individual containers and froze them for later - 6/1/09

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  • Very Good
    3 of 3 people found this review helpful
    This tasted better than it looked. I used all lean ground beef. It could use a little more flavoring, maybe some V8 juice instead of water. - 5/29/08

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  • Incredible!
    2 of 2 people found this review helpful
    This made alot of servings so my hubby and I called some friends and shared the batch! Our friend has diabetes so he enjoys a restricted diet... WE LOVED this recipe and our friends did as well! - 6/9/11

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  • 1 of 1 people found this review helpful
    I made this recipe exactly to instruction with the exception that I used all turkey meat. It was AWESOME. I'm Polish, and I dare say that these are better (more flavorful) than my Mom's golobki...just don't tell her that!!! :) Plus my KIDS loved it! - 8/9/11

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  • Very Good
    1 of 1 people found this review helpful
    my adaptation included using all 98%ff turkey (why is it called turkey if it has beef?!) italian seasoned tomatoes, and italian bread crumbs. it was very flavorful and a pleasant surprise, husband had a second helping, have to admit I was worried :) - 7/21/11

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  • Very Good
    1 of 1 people found this review helpful
    I used all ground turkey, and added salt and pepper to the meat. Otherwise, it turned out better than I anticipated. The hardest part was definitely peeling the cabbage leaves off the cabbage head, so I'll be trying techniques mentioned by others in the future. - 6/1/10

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  • Very Good
    1 of 1 people found this review helpful
    I just made this recipe but I used tomatoe sauce instead and the meat had some garlic added. YUMMM - 8/4/09

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  • My husband and I enjoyed this. I did steam the cabbage head to remove the ten leaves. I think it needs salt. Also, in the ingredients, the one tablespoon of lemon juice is written twice, as if one of those tablespoons should have been added in the stuffing. Could we get clarification? - 8/7/14

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  • I made it tonight. It was a good bit of work, but my husband loved it! - 7/18/14

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  • I only used lean burger and did not make the sweet sauce, I loved it, put extras in freeze - 3/2/14

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  • Fantastic! Husband loves this. Making it tonight for the second time. Love it as a repeat meal during the week. It does take some time but is well worth it. I used ready made bread crumbs which worked just as well. - 2/11/14

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  • The hardest part about making this recipe is getting the leaves off the head of cabbage in one piece. My husband LOVES this recipe. I think it's good. It is a bit of work. I steamed the cabbage leaves rather than boiling. I thought it would be less messy. - 1/30/13

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  • It was tasty,and filling but a bit runny. Maybe the cornstarch/lemon mixture needs to be tweaked a bit. - 1/1/13

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  • Absolutely delish! Been looking for just the right cabbage roll recipe. Love all the veggies too! - 10/15/12

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  • The family loved it. I too added rice and baked. I used just turkey. Didnt miss the beef at all - 8/6/12

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  • I have been eating my grammas stuffed cabbage since I could chew, and i was always afraid of making it. I tried this recipe tonite (day 3 on the Spark diet) and they came out amazing! I added some turkey kielbasa to add flavor while simmering! THANK YOU!!! - 1/6/12

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  • Fresh tasting and delicious! - 1/5/12

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  • lemon sauce over top adds a lot to the dish - 11/28/11

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  • this was so good.. I will have it again - 11/21/11

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  • I made it for dinner last night. My family loved it! This will become a new addition to our meal plan. Delicious!!! - 10/6/11

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  • yummy I'm going to try it tonight:) - 8/28/11

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  • Ugh, I thought this was terrible. It was incredibly bland; the only flavor was from the burned cabbage. Way too much work for a subpar meal. - 8/3/11

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