| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 45 min |
| Cook: | 1 hr 10 min |
| Yield: | 7 servings |
Ingredients
- 1 extra-large head green cabbage (large enough to yield 14 large leaves), core carefully removed with a sharp knife
- 3/4 cup finely chopped onion
- 1/2 tablespoon chopped garlic
- 1 1/4 pounds raw lean ground turkey
- 1/3 cup ketchup
- 1 1/2 tablespoons tomato paste
- 1 tablespoon granulated sugar
- 3/4 cup jellied cranberry sauce
- 1/3 cup low-sugar grape jam or preserves
- 2 cups low-fat plain marinara sauce
- 1/3 teaspoon salt
- Chopped scallions, for optional garnish
Instructions
- Place cored cabbage head in an extra-large pot and cover with water. Bring the water to a boil on the stove. Once boiling, cover and cook for 5 to 7 minutes, rotating the cabbage occasionally with tongs or a large heat-resistant spoon, until the leaves soften, loosen, and begin to fall off the head. Remove the pot from heat. Carefully remove the cabbage head and leaves from the pot, drain it, and let it cool. Meanwhile, prepare the sauce and filling.
- To make the filling: Combine onion, garlic, turkey, ketchup, tomato paste, and sugar in a large bowl. Knead with your hands until the mixture is evenly combined. Set aside.
- To make the sauce: Combine cranberry sauce, jam or preserves, marinara sauce, and salt in a large glass measuring cup, and stir with a whisk or fork until smooth. Set aside.
- Once the cabbage is cool enough to handle, gently remove 14 large leaves. (Refrigerate the rest for another use.)
- Prepare the (empty) extra-large pot used to boil the cabbage by spraying it lightly with nonstick spray. Lay one cabbage leaf on a dry surface and spoon 2 heaping tablespoons of filling into the center of it. Spread filling out slightly and roll the cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom.
- Place it seam-side down in the pot. Repeat with remaining 13 leaves and remaining filling, gently stacking the rolls in the pot, if needed. Pour the sauce over the cabbage rolls, covering as much of the exposed cabbage as possible.
- Cover the pot and set the stove temperature to low heat. Cook for about 1 hour, until the filling is cooked through.
- Gently remove the cabbage rolls and serve topped with the sauce. Garnish with scallions, if you like!
Nutrition Facts
| Calories | 260 |
| Total Fat | 6.5 grams |
| Sodium | 629 milligrams |
| Carbohydrates | 32.5 grams |
| Dietary Fiber | 3 grams |
| Protein | 18 grams |
| Sugar | 24 grams |
Reviews
this was sooo easy! next time I will double the turkey, sauce and filling… and use all of the left over cabbage leaves. this was a big hit!!! thanks
always keep a 2 piece portion in my freezer
I rarely take the time to leave a review but this was so good, I had to do so. These were better than my old way of making stuffed cabbage with ground chuck and rice. I added crushed pepper flakes to the rolls before pouring the sauce over them for a tad bit of heat. I left out the sugar entirely and didn’t miss it. Loved the flavor of the sauce but was skeptical so I made a small batch first, then I went for it thankfully! I can’t wait for leftovers tonight!!!!
This recipe was so easy and fun to make! My family really enjoyed the sweet and sour sauce and the low calories…I will enjoy making this dish often and give the recipe to my Mother. I have several cabbage leaves left over so I will increase the turkey to two pounds. Very delicious!
We liked it alot, however, will be cutting the sugar. That was a strong after-taste. Easiest cabbage roll recipe I’ve done over the years. Medium head of cabbage was just fine; cooked it longer than needed so the inner leaves would be tender for an 89 year old man with no teeth. Oh yeah, I forgot, I added a large clove of garlic minced and several grinds of pepper.
it was alright. a little on the blend side. I think it needed something to add flavor and I had only 5-6 stuffed cabbage and had cabbage left over from 10 , that I had peeled from the head. so I made more turkey thank God I had extra frozen so I had to defrost in the microwave to be able to make more. I had large cabbage and it was great & easy to stuff no matter how long you cook your cabbage you will need a knife to cut. I will consider in using seasonings to the meat. maybe a little of cooked white rice.
This was really good but you HAVE to be sure to find an extra large cabbage head. My market only had med to large ones. I ended with leaves that had a lot of the tough part on them so even though they cooked forever they ended up being a little hard to cut, had to use a knife instead of just slicing through them with a fork. I know for next time. I will make this one again!
very delicious! I used tomato sauce and soup for the sauce over the cabbage rolls
I really enjoyed this however I mad a few changes: 1. I used turkey sausage, 2. omitted the sugar, 3. omitted the jam, 4. used 1/3 cup of cranberry sauce, 5. add about a teaspoon of italian seasonings – I needed to cut calories. It turned out really good. I will definitely make it again and use these changes again!