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HG Floosh's Stuffed Cabbage


PER SERVING (1/7th of recipe, 2 cabbage rolls with sauce): 260 calories, 6.5g fat, 629mg sodium, 32.5g carbs, 3g fiber, 24g sugars, 18g protein -- PointsPlus® value 7*

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Rate this recipe 4.2/5 (5 Votes)


  • Cabbage
  • 1 extra-large head green cabbage (large enough to yield 14 large leaves), core carefully removed with a sharp knife
  • Filling
  • 3/4 cup finely chopped onion
  • 1/2 tbsp. chopped garlic
  • 1 1/4 lb. raw lean ground turkey
  • 1/3 cup ketchup
  • 1 1/2 tbsp. tomato paste
  • 1 tbsp. granulated sugar
  • Sauce
  • 3/4 cup jellied cranberry sauce
  • 1/3 cup low-sugar grape jam or preserves
  • 2 cups low-fat plain marinara sauce
  • 1/3 tsp. salt
  • Optional: chopped scallions


Preparation time 45mins
Cooking time 105mins


Step 1

Place cored cabbage head in an extra-large pot and cover with water. Bring water to a boil on the stove. Once boiling, cover and cook for 5 - 7 minutes, rotating the cabbage occasionally with tongs or a large heat-resistant spoon, until the leaves soften, loosen, and begin to fall off the head. Remove pot from heat. Carefully remove the cabbage head and leaves from the pot, drain it, and let it cool. Meanwhile, prepare the filling and sauce.

To make the filling: Combine onion, garlic, turkey, ketchup, tomato paste, and sugar in a large bowl. Knead with your hands until the mixture is evenly combined. Set aside.

To make the sauce: Combine cranberry sauce, jam/preserves, marinara sauce, and salt in a large glass measuring cup or a mixing bowl, and stir with a whisk or fork until smooth. Set aside.

Once cabbage is cool enough to handle, gently remove 14 large leaves. (Refrigerate the rest for another use.)

Prepare the (empty) extra-large pot used to boil the cabbage by spraying it lightly with nonstick spray. Lay one cabbage leaf on a dry surface and spoon 2 heaping tbsp. of filling into the center of it. Spread filling out slightly and roll cabbage up around the filling like a burrito, folding the sides in first and then rolling it up from the bottom.

Place seam-side down in the pot. Repeat with remaining 13 leaves and remaining filling, gently stacking the rolls in the pot, if needed. Pour the sauce over the cabbage rolls, covering as much of the exposed cabbage as possible.

Cover the pot and set the stove temperature to low heat. Cook for about 1 hour, until the filling is cooked through.

Gently remove the cabbage rolls and serve topped with the sauce. Garnish with scallions, if you like, and enjoy!

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