Turkey Cabbage Rolls (No Rice)

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.

You might also like turkey stuffed peppers!

Making turkey cabbage rolls is quick and easy! Because they do not contain any rice and are made using raw ground turkey meat preparation is simple. Just mix all the ingredients and wrap in cabbage leaves. You do have to soften the cabbage leaves first, but that’s not very complicated and you can even do it in advance to save time!

Cabbage rolls are a popular dish in many countries all over the world and are an essential part of East European cooking. Polish cabbage rolls, called ‘gołąbki’, are usually made with meat (most of the time pork) and rice, but can also be made without the rice (as in this recipe).

The filling mixture in these turkey cabbage rolls is soft and succulent, similar to another Polish-style classic - pulpety meatballs.

Are turkey cabbage rolls healthy

Yes, they are! Turkey meat is naturally low in fat (though I do not recommend using the extra lean variety in this recipe, see details below) and heathier than other types of meat. One cabbage roll (with the sauce) contains approx. 134 calories.

There is no rice, so this recipe is also low-carb and high in protein.

Turkey stuffed cabbage rolls ingredients and substitutions

• Ground turkey

Use turkey thigh meat (around 7% fat) rather than breast meat, which is too lean and not suitable for prolonged cooking (much like chicken breast). This recipe will also work with pork.

• Cabbage

I used white cabbage, but savoy or other cabbage varieties will work, too. If your cabbage has dark green outer leaves use these for lining your casserole dish (they tend to be very tough).

• Vegetables

I used onion and carrot for added flavour and to help keep the meat filling mixture moist.

• Herbs and seasoning

Turkey is delicious with both marjoram as well as thyme. I used moderate amounts of these herbs, so they don’t overpower the dish. The paprika adds colour while salt and pepper bring all the flavours together.

• Egg and bun

These ingredients help to bind the mixture. The bun also produces a soft meat filling mixture (breadcrumbs are not a good alternative).

• Oil

Use either vegetable or olive oil.

• Sauce ingredients

These are made using stock (either vegetable or chicken), passata, tomato puree, and onion granules for added flavour. The passata thickens the sauce while the tomato puree gives the sauce more depth of flavour.

How to prepare the cabbage

The first step in preparing the cabbage for cabbage rolls is softening it and making it pliable. You can achieve this either by boiling or freezing the cabbage. The latter requires a lot more time, so I prefer the more traditional, boiling method (being Polish, I am of course biased:) If, however, you have used the freezing method in the past and prefer it then by all means go with that.

Whichever method you choose it is essential to make sure the cabbage leaves are soft enough to wrap around the filling. So even if the leaves start coming away from the cabbage as it cooks they may still need a few more minutes in the simmering water. If you take one out of the pot and find that it’s still a little tough and won’t be easy to work with put it back in the pot for a few more minutes.

Cooking times can vary depending on the type of cabbage you use so make sure your cabbage leaves are sufficiently soft before forming the cabbage rolls.

Follow these steps to prepare the cabbage:

1.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.

2. 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.

3. 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.

How to prepare the turkey filling mixture

1. 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.

2. 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.

3. Combine ingredients: 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.

How to assemble and cook meat stuffed cabbage rolls

1.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.

2. 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.

3. 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).

4. Bake in the centre of the oven for 50-60 minutes, until soft.

5. 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.

6. Serve: Remove from the oven and serve!

Serving suggestions

These no-rice cabbage rolls with turkey are delicious served with fresh dill as a stand-alone meal or with boiled potatoes (this is how they tend to be served in Poland). Vegetable sides that go well with this dish include cooked broccoli or cauliflower, sweet potato mash, rutabaga or celery root mash. I also love these with a slice of fresh, crusty bread to soak up all the delicious sauce!

Optional ingredients for the filling mixture

• Garlic: added straight into the filling or sautéed along with the onion first.
• Fried pieces of bacon.
• A handful of grated cheddar cheese.
• Fried chopped mushrooms (as I have done in my turkey lasagna recipe).

What can I make ahead

• Cabbage: You can prepare the cabbage leaves ahead, and once cooled completely cover and refrigerate overnight. Make the cabbage rolls the next day.
• Turkey filling: You can also prepare the filling mixture the day before then cover and refrigerate it.
• Cabbage rolls: Another option is to form the cabbage rolls, cover and refrigerate them overnight and cook the following day. Add the stock when you are ready to put them in the oven.

How to avoid tough meat in cabbage rolls

• Do not use meat that’s extra lean (it should contain no less than 7% fat).
• Do not precook the meat filling before stuffing the cabbage.
• Use a stale bun, rather than breadcrumbs (the bun, soaked in water, adds moisture and is essential in creating a soft texture, which is especially important in cabbage rolls without rice).

Top tips

• 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.

More cabbage roll recipes to try next

• Polish Stuffed Cabbage Rolls (Gołąbki) in Tomato Sauce
• Unstuffed Cabbage Rolls (Meat, Rice)
• Vegan Cabbage Rolls (Mushrooms, Lentils)
• Sauerkraut Cabbage Rolls (Vegetarian)

See also these other healthy, easy meal ideas as well as more traditional Polish recipes!

Recipe

Keep in touch!

If you make these turkey stuffed cabbage rolls I'd love to know how they turned out for you. Let me know in the comments below, thanks:)

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