Turkey Stuffed Cabbage

Turkey Stuffed Cabbage

4.3 of 5 (90)
member ratings
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


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


    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


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 |

Member Ratings For This Recipe

  • no profile photo

    17 of 17 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

  • no profile photo

    Very Good
    16 of 16 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

  • no profile photo

    10 of 10 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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    4 of 4 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

  • no profile photo

    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