Stuffed Cabbage Rolls
Recipe type: Entree
Cuisine: Gluten Free, High Protein, Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Dairy free and protein packed turkey stuffed cabbage rolls that are made with my absolute favorite Jar Goods tomato sauce.
  • 1 head of cabbage (you'll need 8 large leaves)
  • 1 lb. ground turkey
  • 1 cup chopped mushrooms
  • 1/2 chopped onion
  • 1/4 cup uncooked rice or quinoa
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon herbs de Provence
  • 1 jar of Jar Goods Classic Red tomato sauce, divided
  1. Preheat your oven to 350 degrees F.
  2. Fill a large pot halfway with water and bring to a boil on medium heat. Stick a fork into the bottom stem of the cabbage and place the whole head of cabbage into the pot. Let the outer leaves cook for about 5 minutes and then run it under cold water briefly. Carefully remove as many outer leaves as you can and then repeat, if needed, until you have 8 large leaves. Set the leaves aside to cool slightly.
  3. Mix the ground turkey, mushrooms, onion, rice, egg, salt, pepper, herbs de Provence and 2 tablespoons of the tomato sauce in a large bowl until completely mixed.
  4. Remove part of the hard stem on each leaf with a paring knife and place about 1/3 cup of the turkey mixture in an oval shape at the base of each leaf. Roll from the rib edge of the leaf to the top, folding the sides in as you go. Place the rolls, seam down, in a 8-inch baking dish and pour the remaining sauce over the rolls, making sure they are all covered with sauce.
  5. Bake, covered, for one hour. Remove and let cool slightly before serving with red pepper flakes if you like.
  6. Store, covered, in the fridge for up to 5 days or freeze for later.
Recipe by 24 Carrot Life at