Turkey Stuffed Cabbage

Turkey Stuffed Cabbage

A healthy take on an old favorite—using half turkey and half beef makes for lower

fat and lower sodium.










  • 1 head cabbage
  • ½ lb 99 percent fat-free ground turkey
  • ½ lb lean ground beef
  • 1 small onion, minced
  • 1 slice stale whole- wheat bread crumbled
  • 1¼ C water, divided
  • ⅛ tsp ground black pepper
  • 1 can (16 oz) no-salt- added diced tomatoes
  • 1 small onion, sliced
  • 1 medium carrot, sliced
  • 1 Tbsp lemon juice
  • 2 Tbsp brown sugar
  • 1 Tbsp cornstarch


  1. Rinse and core the cabbage. Carefully remove 10 outer leaves, place them in a saucepan, and cover with water. Bring to a boil, and simmer for 5 minutes. Remove and drain cooked cabbage leaves on paper towels.
  2. Shred ½ cup of the raw cabbage, and set aside.
  3. Brown ground turkey, ground beef, and minced onion in a skillet. Drain off the fat.
  4. Combine meat mixture, bread crumbs, ¼ cup water, and black pepper in a mixing bowl. Drain the tomatoes, reserving liquid, and add ½ cup of the liquid to the meat mixture (set aside the tomatoes). Mix well.
  5. To assemble cabbage rolls: Place ¼ cup filling near the edge of each cooked cabbage leaf. Roll up the leaf, tucking in the sides to keep the filling inside. Place folded side down in a large skillet; arrange cabbage rolls side-by-side.
  6. On top of the assembled cabbage rolls, add tomatoes, sliced onion, 1 cup water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.
  7. Remove the cabbage rolls to a serving platter, and keep warm.
  8. Mix lemon juice, brown sugar, and cornstarch together in a small bowl. Add to the vegetables and liquid in the skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.

Nutrition (per serving):

Calories 257, Total fat 9 g, Saturated fat 3 g, Cholesterol 54 mg, Sodium 266 mg

*Percent Daily Values are based on a 2,000 calorie diet.