Stuffed Cabbage
Prep time
Cook time
Total time
Healthy stuffed cabbage with turkey, rice and a tasty tomato sauce!
Recipe type: Main
Cuisine: Jewish
Serves: 6-8
  • 1 large green cabbage
  • For the Stuffing :
  • 1.5 pounds ground turkey
  • ¾ cup uncooked brown rice, cooked (should make about 2.5 cups cooked)
  • 1 cup onion, chopped
  • 2 garlic cloves, minced
  • 2 eggs
  • ¼ cup water
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • For the Sauce:
  • 1 can crushed tomatoes
  • 1 cup onion, chopped
  • 1 cup water
  • ½ cup vinegar (White or cider. I used white because I already had it on hand.)
  • Juice 1 lemon
  • ¼ cup brown sugar
  • ¼ teaspoon cumin
  • 1 teaspoon salt
  1. First, mix up your stuffing ingredients in a large bowl. Cover and refrigerate until ready to use.
  2. In a separate bowl, mix all your sauce ingredients. Cover and refrigerate this too.
  3. Next, take a large stockpot and fill with water and bring it to a boil. Once boiled, dunk in your cabbage (careful- boiling water is hot!) and boil for a few minutes until some of the leaves fall off and they are ready to roll. Peel off any additional leaves and wash with cold water. Cut off any hard pieces and you are ready to stuff!
  4. Take two large leaves and put them on top of each other on a plate. Stuff with about ⅔ of a cup of meat and roll up tightly so the spine is in the middle.
  5. Take any remaining cabbage and chop into smaller pieces and mix with the sauce.
  6. Pour a layer of the sauce on the bottom of a stockpot and place rolled cabbages on the sauce.
  7. Top with remaining sauce and simmer in the covered pot for 1 hour and 45 minutes or so.
Recipe by What Jew Wanna Eat at