Turkey Stuffed Cabbage Rolls

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 374.2
  • Total Fat: 16.9 g
  • Cholesterol: 82.0 mg
  • Sodium: 1,416.8 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 6.7 g
  • Protein: 26.2 g

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

Number of Servings: 6


    1 large head Savoy cabbage
    1 lb ground turkey
    2 links {about 1/2 lb} hot Italian sausage
    1 large carrot, grated
    1 large shallot, minced
    2 cloves garlic, minced
    1 tbsp olive oil
    1/4 cup currants or raisins
    1/2 cup uncooked white rice
    2 tbsp tomato paste
    1 3/4 -2 tsp salt
    pinch of cinnamon
    ground black pepper
    1 large jar marinara sauce


Bring a large pot of water to a boil. Remove any outer leaves from your cabbage and stick a large fork or prong right at the bottom, in the core. Once the water is boiling, place the cabbage in the water. Continue boiling for 5 minutes then remove cabbage and run under cold water immediately.
Place cabbage on a bed of paper towels and carefully remove the leaves, snipping the bottoms with kitchen scissors. They should come off very easily and in one piece after the blanching process. Lay all the cabbage leaves on paper towels and cover with more paper towels to soak up any water. Let drain while you work on the filling.
To prepare the filling, heat up the olive oil over medium heat. When hot, add the shallot, garlic and grated carrot. Saute for about 4 minutes then add the tomato paste and mix well. Continue sauteing for another 2 minutes.
Remove pot from the heat and transfer veggies into a large mixing bowl. Keep the pot handy because you’ll use it again soon!
Add the uncooked rice and currants to the veggie mixture followed by the ground turkey and sausage meat. Add the salt, pepper and a pinch of cinnamon and mix well! I found this was easiest when using a big wooden spoon to break up the turkey meat and mix it well with the sausage meat.
Once you have everything combined, start filling your cabbage rolls. Place about 1/3rd cup of meat mixture in the center of each cabbage leaf. Roll up like a burrito, folding in all sides so no meat escapes. Place filled rolls gently on the bottom of your large pot. Repeat until all the cabbage leaves have been filled and rolled.
Pour the marinara sauce right over the cabbage rolls in the pot and place pot on the stove. Bring to a boil then cover and reduce heat and simmer for 45 minutes until rice has cooked through. If you use brown rice it will take longer to cook – just an FYI.
Serve cabbage rolls with additional sauce and a big green salad. These rolls freeze well!

1.5 hours

Serving Size: makes about 12 rolls, 2 rolls per serving

Number of Servings: 6

Recipe submitted by SparkPeople user LISTLOADRUN.