Turkey & Brown Rice Cabbage Rolls

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 123.8
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 573.6 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 11.3 g

View full nutritional breakdown of Turkey & Brown Rice Cabbage Rolls calories by ingredient


Healthier, and just as yummy as before! Healthier, and just as yummy as before!
Number of Servings: 12


    12 large cabbage leaves
    20 oz. pkg. 93% lean ground turkey
    1 cup cooked brown rice
    1 cup chopped onion
    1 clove garlic, minced
    1 T. tomato paste
    1 T. soy sauce, reduced sodium
    dash nutmeg
    dash cinnamon
    1 t. salt
    dash pepper

    29 oz. can tomato puree
    2 T. Splenda
    juice of 1 lemon
    1 t. salt
    dash of pepper
    1 T. soy sauce, reduced sodium


Begin by boiling a very large stockpot of water. Boil the cabbage leaves for about five minutes, or until bright green and pliable. Carefully remove them from the boiling water onto a tray or large plate lined with several thicknesses of paper towels. Allow to cool.

Meanwhile, spray a large, covered casserole dish with nonstick cooking spray.

In a large mixing bowl, combine the turkey, rice, tomato paste, chopped onion, minced garlic, salt, pepper, soy sauce, nutmeg and cinnamon. Mix well to incorporate all ingredients. Divide meat mixture into 4 equal parts. Now grab your cooled cabbage leaves, and divide each quarter portion of meat mixture into thirds while rolling each into a cabbage leaf, making 12 portions in all. To roll, I place the ball of meat mixture onto the thick "veined" part of the cabbage, fold in the sides, and then roll it up.

Place the rolls carefully into your baking dish. Now combine the tomato puree, splenda, lemon juice, salt, pepper, and soy sauce. Pour all over the cabbage rolls. Cover and bake at 350 for an hour, uncovering during the last 10 minutes if desired.

Number of Servings: 12

Recipe submitted by SparkPeople user CRYSTAL1972.