These stuffed cabbage rolls are a comforting Mediterranean-inspired dish that combines lean turkey breast with crispy bacon and earthy mushrooms. The filling is seasoned with fresh parsley and herbs, then wrapped in tender cabbage leaves and simmered in a savory chicken stock and red wine vinegar broth. This recipe delivers a hearty, protein-packed meal that is both satisfying and elegant. Perfect for a cozy weeknight dinner or a special family gathering, these rolls offer a lighter alternative to traditional beef stuffed cabbage without sacrificing flavor. The combination of textures&# 226;ÂÂfrom the soft cabbage to the savory fillingâÂÂmakes every bite delicious. ItâÂÂs a wholesome meal that comes together with simple ingredients you likely have on hand, creating a dish that feels like home-cooked comfort food.
Stuffed Cabbage With Turkey
Description
These stuffed cabbage rolls are a comforting Mediterranean-inspired dish that combines lean turkey breast with crispy bacon and earthy mushrooms. The filling is seasoned with fresh parsley and herbs, then wrapped in tender cabbage leaves and simmered in a savory chicken stock and red wine vinegar broth. This recipe delivers a hearty, protein-packed meal that is both satisfying and elegant. Perfect for a cozy weeknight dinner or a special family gathering, these rolls offer a lighter alternative to traditional beef stuffed cabbage without sacrificing flavor. The combination of textures&# 226;ÂÂfrom the soft cabbage to the savory fillingâÂÂmakes every bite delicious. ItâÂÂs a wholesome meal that comes together with simple ingredients you likely have on hand, creating a dish that feels like home-cooked comfort food.Ingredients
Directions
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Bring a large pot of salted water to a boil. Submerge the whole cabbage head and boil for 5-10 minutes until the outer leaves are pliable enough to peel off. Remove and let cool slightly.
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Carefully peel off 8-10 large, intact cabbage leaves. Trim the thick central rib from each leaf to make rolling easier.
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Dice the turkey breast into small, uniform pieces.
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Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped bacon and cook until crispy and rendered. Remove bacon with a slotted spoon, leaving the fat in the pan.
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Add the chopped onion to the bacon fat and sauté until translucent and soft, about 5 minutes.
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Add the chopped mushrooms to the skillet and cook until they release their moisture and brown slightly.
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Stir in the diced turkey breast and cook until the meat is no longer pink. Season with salt and pepper to taste.
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Remove the skillet from heat. Stir in the finely chopped parsley and the cooked bacon. Let the mixture cool slightly so it's easier to handle.
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Preheat your oven to 350ðF (175ðC).
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Place about 2-3 tablespoons of the turkey mixture onto the center of each cabbage leaf. Fold the sides over the filling and roll tightly into a cylinder.
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In a large baking dish, pour 1 cup of chicken stock and the red wine vinegar. Arrange the stuffed cabbage rolls seam-side down in the dish.
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Cover the dish tightly with aluminum foil. Bake for 45 minutes to 1 hour, or until the cabbage leaves are tender and the turkey is fully cooked.
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Remove from oven and let rest for 5 minutes before serving. Spoon some of the cooking liquid over the rolls.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1716.1kcal
- % Daily Value *
- Total Fat 15.4g24%
- Saturated Fat 4.5g23%
- Cholesterol 626.5mg209%
- Sodium 526.6mg22%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 263.3g527%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can substitute the turkey with ground beef, pork, or a mixture of both for a richer flavor. If you prefer a vegetarian option, replace the turkey and bacon with lentils or quinoa and extra mushrooms.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish with a splash of water or broth, cover with foil, and warm at 350ðF until heated through. They also freeze well for up to 3 months.
If the cabbage leaves are too large, trim them to fit your baking dish. Ensure the rolls are snug but not too tight, as the filling may expand slightly during cooking.
