High Protein Stuffed Cabbage Rolls
Elevate your weeknight dinners with these hearty and wholesome High Protein Stuffed Cabbage Rolls, a nutritious twist on a classic comfort food! Packed with lean ground turkey or chicken, fiber-rich quinoa, and vibrant grated carrots, these cabbage rolls are a protein-powered meal that’s both delicious and satisfying. The filling is seasoned with fresh parsley, aromatic sautéed garlic and onion, and a touch of seasoning for bold, savory flavor. Simmered in a rich and tangy tomato sauce infused with oregano and basil, these cabbage rolls strike the perfect balance between healthy and indulgent. With just 30 minutes of prep and a slow simmer to tender perfection, this dish makes six generous servings ideal for family meals or meal prep. Serve hot with extra sauce and a sprinkle of fresh parsley for a restaurant-worthy presentation! Perfect for those seeking high-protein, low-carb dinner ideas.
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Serve the cabbage rolls hot, topped with additional sauce and a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 3921 mg | 170% | |
| Total Carbohydrate | 124.3 g | 45% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 54.2 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 497 mg | 38% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5208 mg | 111% | |
*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.
