Turkey Stuffed Cabbage with Zucchini

Turkey Stuffed Cabbage with Zucchini
  • 1 lb ground organic turkey
  • 1 medium onion diced
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp basil
  • 3 garlic cloves diced
  • 1 28 oz can of crushed tomatoes
  • 2 medium zucchini peeled and shredded
  • 3¾ cup cauliflower rice
  • 1 tsp rosemary
  • 1 tsp ground black pepper
  • 1 cup filtered water
  1. Preheat the oven to 400 degrees Fahrenheit
  2. Wash cabbage and pat dry
  3. Cut the core out of the cabbage so you can peel off a leaf from the cabbage
  4. Peel off a few leaves off the cabbage and set aside
  5. In a add 1 garlic clove and onion diced
  6. Cook until the meat is browned and set a side
  7. Take a large bowl add the tomatoes, garlic, basil, oregano, rosemary, pepper, parsley, mix well, and set aside
  8. Line a glass pan with a layer of the tomato mixture
  9. Take a cup of the tomato mixture and place in another bowl and add the meat, zucchini, and cauliflower rice and mix
  10. Take a baggage leaf and place a spoon full of the meat mixture in the cabbage, roll up, and place in the pan. Continue until the pan is full
  11. Add a layer of sauce on top
  12. Then add a layer of baggage rolls until fill
  13. Top with sauce and bake for 30-35 minutes until cabbage is soft
  14. Let cool 5 minutes and serve
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