Turkey Cabbage Rolls (No Rice)

Top down view of turkey cabbage rolls with tomato sauce in brown bowl with fork.

These turkey cabbage rolls consist of a meat-and-vegetable filling wrapped in delicious, soft cabbage leaves, and cooked in a tangy tomato sauce. They are a low-carb alternative to traditional meat-and-rice cabbage rolls, quick and easy to make and perfect for any occasion.

Course Main

Cuisine low carb, Polish

Prep Time 40

Cook Time 1 30

Total Time 2 10

Servings cabbage rolls

Calories 134kcal

Author Monika Dabrowski

Equipment

Large pot with lid
Large shallow casserole dish with lid
Small frying pan

Ingredients

For the cabbage rolls

1½ pounds ground turkey approx. 7% fat
1 medium white cabbage
1 onion finely chopped
1 medium carrot peeled, coarsely grated
1 large egg
1 stale bun
1 teaspoon fine sea salt and paprika each
⅔ teaspoon dried marjoram, thyme and black pepper each
1 tablespoon vegetable oil

For the sauce

1½ cups vegetable/chicken stock
3 tablespoons passata
2 tablespoons tomato puree
¼ teaspoon onion granules

US Customary - Metric

Instructions

Prepare cabbage

Boil cabbage: Place the cabbage on top of a cutting board and cut out the tough stem (approx. 1.3in/3cm deep). It will be easier to remove the leaves. Place your cabbage, stem side down, in a large pot, fill with about 5-6 cm of water, cover and bring to the boil. Then simmer for 10 minutes or until the leaves start separating.
Separate leaves: Transfer the cabbage to a plate or cutting board and separate the leaves from the top layer (using 2 forks and a knife). Make sure the leaves are soft enough to wrap around the filling. Place the cabbage back in the pot, simmer for a few more minutes then remove a few more leaves. Turn the cabbage occasionally to ensure it cooks evenly.
Repeat this process until you have about 18-20 leaves. Don’t worry if some of them tear, you’ll be able to use them for lining the bottom of your casserole dish.
Remove cabbage leaf veins: Next using a sharp knife slice off the thick middle bit from each leaf (the outer part of the leaf, see photo). Your leaves are now ready for wrapping.

Prepare filling mixture

Sautée onion: In a pan heat 1 tablespoon of oil, add the chopped onion and cook gently for 5-6 minutes until soft and translucent. Set aside for a few minutes to cool.
Soak bun: Place the bun in a bowl, cover with water and set aside for up to 10 minutes (if the bun floats on top press it down with a small plate, or similar, to make sure it’s fully immersed in the water). Drain then squeeze excess water from the bun (do this thoroughly). It should have a very soft mushy texture.
Make filling mixture: To a large mixing bowl add the ground turkey, egg, bun, herbs and seasoning, carrot and onion. Using your hands mix the ingredients together until thoroughly incorporated, the mixture is smooth and no longer sticks to your hands as much (3-4 minutes). It will be quite soft.

Assemble and cook

Preheat the oven to 350F/180C/gas mark 4. Line the bottom of a large shallow dish with cabbage leaves (I used ones that were very large and/or torn) and set aside.
Form cabbage rolls: Using the stuffing mixture form a large oval shaped meatball and place inside a cabbage leaf. Fold in the longer sides and wrap the stuffing in the leaf starting from the thick end of the leaf. Do this as tightly as you can tucking the mixture in with your fingers as you roll.
Place in dish: Arrange the cabbage rolls (with the end bit of the cabbage leaf down) in your oven dish in a single layer close together. Combine 1 cup/240ml of the stock with the onion granules and pour over the cabbage rolls. Cover with a sheet of parchment paper (cut to fit the shape of your dish) or remaining cabbage leaves. Cover with a lid or tin foil (do this thoroughly).
Bake in the centre of the oven for 50-60 minutes, until soft.
Add sauce: Remove from the oven and pour the rest of the stock (combined with the tomato puree and passata) over the cabbage rolls. Cover and return to the oven for another 30 minutes.
Serve: Remove from the oven and serve!

Notes

Turkey: Use dark turkey meat (thigh meat), not breast meat. This recipe will also work with ground pork.
Cabbage: I used ordinary white cabbage, but savoy and other types of cabbage are also suitable. Just make sure the leaves are softened and sufficiently pliable to form cabbage roll parcels. The cabbage does not need to be immersed in the water completely as it cooks, just turn it over occasionally to ensure it cooks evenly.
Best served hot.
Storing: Leftover cabbage rolls with turkey can be refrigerated (covered) for up to 4 days. Reheat in the microwave.
Freezing: Freeze uncooked cabbage rolls (if using meat that hasn’t been previously frozen), separated with pieces of parchment paper, in an airtight container for up to 3 months. Defrost in the fridge overnight and cook as per Instructions the following day. Freeze cooked turkey cabbage rolls with the sauce in an airtight container for up to 3 months. Defrost in the fridge overnight.

Nutrition