Heart-Healthy Classic Cabbage Rolls
These Heart-Healthy Classic Cabbage Rolls offer a nutritious twist on a traditional comfort food favorite. Packed with lean ground turkey, fiber-rich brown rice, and vibrant vegetables like carrots and spinach, this recipe is hearty yet wholesome. Nestled in tender green cabbage leaves and baked in a fragrant low-sodium tomato sauce infused with paprika and oregano, these cabbage rolls are both flavorful and nourishing. With just 30 minutes of prep and an hour of cook time, this dish is perfect for a cozy family dinner or meal prep for the week. Plus, it’s low in sodium and full of heart-smart ingredients, making it an ideal choice for anyone looking to enjoy a healthy, satisfying meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Green cabbage
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic
- 1 pound Lean ground turkey
- 1 cup Cooked brown rice
- 1 medium Carrot
- 1 cup Fresh spinach
- 2 cups Low-sodium tomato sauce
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 teaspoon Paprika
Instructions
Bring a large pot of water to boil. Gently remove cabbage leaves, making sure not to tear them, and blanch for 2-3 minutes until softened. Drain and set aside.
Preheat your oven to 350°F (175°C).
Finely chop the onion and mince the garlic. Grate the carrot and roughly chop the spinach.
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Sauté onions for 3-4 minutes until translucent, then add garlic and cook another minute.
Add ground turkey to the skillet, cooking until browned and cooked through. Stir in grated carrot and spinach, cooking until the spinach is wilted.
Remove from heat and mix in cooked brown rice, 1/2 cup of tomato sauce, oregano, black pepper, and salt.
Lay a cabbage leaf on a flat surface and place 2-3 tablespoons of the filling at the center. Fold the sides over the filling and roll tightly. Repeat with remaining leaves and filling.
Coat the bottom of a baking dish with 1 tablespoon of olive oil. Arrange the rolls seam side down in the dish.
Mix the remaining tomato sauce with paprika and pour over the cabbage rolls.
Cover with foil and bake for 45 minutes, uncover and bake for an additional 15 minutes or until heated through.
Allow to cool for a few minutes before serving warm.
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2065 mg | 90% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 58.6 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3778 mg | 80% | |
*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.
