High Protein Stuffed Cabbage Rolls

Elevate your weeknight dinners with these High Protein Stuffed Cabbage Rolls, a wholesome twist on a classic comfort food. Packed with lean ground turkey or chicken, protein-rich quinoa, and nutrient-dense carrots, these rolls are wrapped in tender cabbage leaves and simmered in a robust tomato sauce infused with garlic, oregano, and basil. This recipe is a satisfying, high-protein meal that’s perfect for a family dinner or meal prep, boasting layers of flavor while staying nutritious. Easy to make ahead and reheatable, these stuffed cabbage rolls are a healthy, hearty option that’s both gluten-free and packed with delicious, feel-good ingredients. Whether you're craving clean comfort or looking for a balanced main dish, this recipe guarantees a crowd-pleasing experience!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 Large green cabbage
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 Garlic cloves, minced
• 1 pound Lean ground turkey or chicken
• 1 cup Cooked quinoa
• 1 medium Carrot, grated
• 2 tablespoons Fresh parsley, chopped
• 1 large Egg
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 28 ounces Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1 cup Water
• 1 teaspoon Sugar
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil

Directions

Step 1

Bring a large pot of water to a boil. Gently remove about 12 large, intact cabbage leaves from the head of the cabbage. Blanch the leaves in the boiling water for 2-3 minutes until softened. Remove the leaves and set them aside to cool.

Step 2

Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion and garlic until softened and fragrant, about 3-4 minutes. Remove from heat.

Step 3

In a large bowl, combine the ground turkey or chicken, cooked quinoa, grated carrot, parsley, sautéed onion and garlic, egg, salt, and black pepper. Mix until well combined.

Step 4

Lay each cabbage leaf flat and trim the thick part of the stem at the base of the leaf for easier rolling. Place about 2-3 tablespoons of the filling mixture into the center of each leaf. Fold the sides of the leaf over the filling, then roll it tightly like a burrito to completely enclose the filling. Repeat with all cabbage leaves.

Step 5

In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Stir in the crushed tomatoes, tomato paste, water, sugar, oregano, and basil. Bring the sauce to a simmer.

Step 6

Carefully place the stuffed cabbage rolls seam-side down into the pot with the sauce. Spoon some of the sauce over the rolls to cover them.

Step 7

Cover the pot with a lid and simmer on low heat for about 60 minutes, or until the cabbage is tender and the filling is fully cooked through.

Step 8

Serve the cabbage rolls hot, topped with additional sauce and a sprinkle of fresh parsley if desired.

Nutrition Facts

Serving size	(2092.5g)

Amount per serving	% Daily Value*
Calories	1682.6

Total Fat 82.6g	0%
Saturated Fat 18.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 582.4mg	0%
Sodium 3920.8mg	0%
Total Carbohydrate 124.3g	0%
Dietary Fiber 27.2g	0%
Total Sugars 54.2g
Protein 129.9g	0%

Vitamin D 53.8IU	0%
Calcium 496.6mg	0%
Iron 19.3mg	0%
Potassium 5207.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.2%

Protein: 29.5%

Carbs: 28.2%