Low Sodium Classic Cabbage Rolls
Transform your dinner table with these hearty and flavorful Low Sodium Classic Cabbage Rolls, a healthier spin on the beloved comfort food. This recipe combines tender green cabbage leaves wrapped around a savory filling of lean ground turkey, fluffy white rice, and sautéed vegetables, all gently seasoned with herbs and spices for a balanced flavor. The rolls are baked to perfection in a rich, low-sodium tomato sauce and chicken broth, allowing the ingredients to meld beautifully. Perfect for those seeking a reduced-sodium option without sacrificing taste, these cabbage rolls are an ideal choice for family meals or meal prep. Garnished with fresh parsley, they’re a wholesome, satisfying dish that’s packed with nutrients and bursting with homemade charm.
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Recipe Information
Ingredients
- 1 large head Green cabbage
- 1 pound Ground turkey
- 1 cup Cooked white rice
- 1 small Onion
- 1 small Carrot
- 2 cloves Garlic
- 16 ounces Low sodium tomato sauce
- 1 cup Low sodium chicken broth
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley
Instructions
Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the cabbage head in the boiling water. Let it cook for about 5-7 minutes until the outer leaves start to soften. Remove cabbage from the pot and let it cool. Gently peel off 8-10 leaves, setting them aside.
In a pan, heat the olive oil over medium heat. Finely dice the onion and grate the carrot. Add the onion and carrot to the pan and cook for 3-4 minutes until softened. Mince the garlic and add, cooking for an additional minute.
In a large mixing bowl, combine the ground turkey, cooked rice, sautéed onion mixture, ground black pepper, dried thyme, and paprika. Mix everything well until incorporated.
Spoon about 3-4 tablespoons of the turkey mixture onto the center of each cabbage leaf. Fold the sides over the filling and roll the leaf from the stem end up to create a neat roll.
Pour half of the low sodium tomato sauce into the bottom of a large baking dish. Arrange the cabbage rolls seam side down into the dish. Pour the remaining tomato sauce and chicken broth over the rolls.
Cover the baking dish with foil and place it in a preheated oven at 350°F (175°C). Bake for 75-90 minutes or until the cabbage is tender and the filling is cooked through.
Once done, remove the cabbage rolls from the oven and let them rest for 10 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 40.6 g | ||
| Protein | 107.8 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2753 mg | 59% | |
*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.
