Gound Turkey Cabbage Rolls

Ground turkey cabbage rolls is one of those recipes that varies in ease of preparation, dependent on ones level of culinary expertise. When I first tried this recipe, getting the cabbage leaves to a decent tenderness was one of my biggest challenges (followed by rolling them right). I only allow the cabbage leaves to boil for about 3 minutes; give or take a minute. I found the leaves are easier to handle and the ends tuck in very well when the cabbage leaves are pliable.

I usually serve this with a side of corn and yeast rolls.


1 head of cabbage

1 lb ground turkey

1 tablespoon onion, minced

1 teaspoon seasoned salt

1/2 teaspoon ground black pepper

6 cups cooked instant rice

1 large can tomato puree

1 cup shredded cheddar or cheddar blend cheese


Preheat oven to 350 degrees, lightly grease 13x9 baking pan.

Fill a large (pot 3/4 full) with water and 2 teaspoons salt.

With a large, sharp knife, remove the stem and core of head of cabbage.

Remove enough clean leaves for one full leaf per serving plus a few extras (just in case there's an accident). Wash cabbage leaves, pat dry.

Cook cabbage leaves in boiling salted water until leaves are tender, about 3 mins. Remove leaves, set aside.

Brown ground turkey, onions in skillet until ground turkey is no longer pink. Season with seasoned salt and black pepper. Drain, if necessary.

In a large bowl, combine rice, tomato puree, and ground turkey. Stir well, adding salt and pepper to taste.

Put 1/4 cup rice mixture into center of each cabbage leaf.

Fold in right and left side, bring bottom of leaf over mixture and tuck under mixture.

Bring top of leaf over and tuck under the bottom.

Place each cabbage roll seam side down in baking dish, side by side.

After all the leaves are stuffed, pour remaining rice mixture evenly over (or around) cabbage leaves.

Top with shredded cheese, bake in oven for about 20 minutes or until cheese melts.

Serve immediately.

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