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Grain-Free Turkey Cabbage Rolls

  • Author: Kristi McCollom
  • Total Time: 1 hour 45 minutes
  • Yield: 12 rolls: Serves 5-6 1x


With a few tweaks to this traditional rice-based dish, these Grain-Free Turkey Cabbage Rolls were born.  Not only is this dish eye-catching, but it is the definition of delicious, healthy comfort food!



For the Rolls and Filling:

1 head green, napa or savoy cabbage

1/2 cup onion- diced

1 large clove garlic- minced

1 large or 2 small carrots- shredded

1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp garlic powder

1 lb ground turkey or chicken

For the Cauliflower Rice:

10 oz frozen cauliflower rice or 1 1/2 cups fresh riced cauliflower

1/41/2 tsp salt

1/4 tsp garlic powder

pepper fresh parsley (optional, but good if you have it on hand)

For the Sauce:

1 25 oz jar marinara sauce


1 25 oz container Italian chopped tomatoes (nothing added)

1/2 cup onion- diced

1 large clove garlic- minced

1/2 tsp salt (or more to taste)


12 tsp honey (optional if a sweeter sauce is desired)


For the Sauce: (If making homemade, start the sauce first)

  1. Sauté 1/2 cup diced onion and 1 clove garlic in 1 Tbsp olive oil until softened.
  2. Add chopped tomatoes, salt and pepper.
  3. Simmer for 15-20 minutes until the sauce thickens a bit.
  4. Taste and adjust salt/pepper as desired.  Add 1-2 tsp if desired for sweetness.
  5. Blend with immersion or regular blender for a smooth consistency if desired.

For the Filling:

  1. Sauté 1/2 cup onion and 1 large garlic clove in 1 Tbsp olive oil until softened.
  2. Add onion and garlic to a large bowl with shredded carrot, 1 lb ground turkey, filling spices and cauliflower rice.  (See below for cooking instructions)

For the Cauliflower Rice:

  1. Heat 1 Tbsp olive oil to a large skillet.
  2. Add frozen or fresh riced cauliflower to the skillet with salt, pepper and garlic powder.
  3. Sauté until all of the water is absorbs and cauliflower is tender, not mushy!  This takes about 5-7 minutes.
  4. Toss finished rice with 2 Tbsp fresh parsley.  Add rice to the large bowl with the rest of the filling ingredients.

To Assemble:

  1. Preheat the oven to 350 degrees.
  2. Spoon about 1/2 cup sauce in the bottom of an 8 x 10 or 9 x 11 baking dish.
  3. Bring a large pot of water to a boil.
  4. Carefully remove 12 large cabbage leaves.  Try to keep them whole.
  5. One or two at a time, submerge the cabbage leaves in the boiling water for 5-10 seconds to soften the leaves.  This makes it easier to roll.
  6. Using a sharp knife, remove the thick middle part of the cabbage leaf.  This thick part makes it too difficult to roll.  (See below)
  7. Lay the cabbage leaf flat and place about 1/4 cup of filling mixture at the top.  Then roll the leaf around the filling, tucking in the sides as you go to make a cute little egg roll shape.
  8. Repeat this process until the filling is all gone.  For me, this was 12 cabbage leaves.
  9. Top with sauce.
  10. Cover with foil and cook at 350 degrees for 30-45 minutes, until the sauce surrounding the rolls is bubbly.  I like to remove the cover during the last 10 minutes or so.
  11. Enjoy!



Keep leftovers in an airtight container for 3-4 days.  These are fantastic leftover!

This amount of sauce this recipe makes is more than I used for our cabbage rolls.  I freeze any unused sauce for a quick future meals!

  • Prep Time: 1 hour
  • Cook Time: 45 minutes