Stuffed Cabbage | Recipe

STUFFED CABBAGE  Stuffed Cabbage

This recipe is a lighter version of your traditional Stuffed Cabbage. We’ll be rolling the filling in cabbage leaves & topping it off with a delicious cranberry sauce. This recipe cuts down on the salt and sugar in your dish and also uses Organic & extra lean ingredients.


  • 1 extra-large head of green cabbage, cored
  • 3/4 cup finely chopped onion
  • 1/4 cup finely chopped carrots
  • 1/2 tablespoon chopped garlic
  • 1 1/4 pounds extra lean raw turkey (99% Lean Ground Turkey)
  • 1/3 cup no salt added Heinz ketchup
  • 2 tbsp ShopRite tomato paste
  • 3/4 cup ShopRite Organic jellied cranberry sauce
  • 1/3 cup Smuckers low-sugar grape jam
  • 3/4 jar salt added Rinaldi’s marinara sauce


  1. Stuffed Cabbage LeavesSlice cabbage in half & remove core with knife.Carefully separate and remove leaves. Place all leaves in boiling water and allow to cook for 4-5 minutes. Rotate cabbage with tongs until leaves are soft, and turned a bright green color. Use tongs or slated spoon to remove leaves from water and place on a dish to cool.
  2. Filling: Combine onion, carrot, garlic, turkey, ketchup, tomato paste in a large bowl. Combine all ingredients and set aside.
  3. Sauce: Combine cranberry sauce, jam, and marinara sauce in a different bowl.Stuffed Cabbage Sauce
  4. Spray baking dish and layer with broken or ripped cabbage leaves
  5. Once the cabbage is cool enough to handle, begin filling cabbage leaves with 2 tbsp of filling. Roll cabbage leaf up like you would a burrito! This should take about 16 leaves.
  6. Place stuffed cabbage rolls, seam-side down in baking dish and cover with sauce. Cook for 30 minutes at 350 degrees F.

Follow along as our Dietitian makes this recipe in the video below!


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