Low Sodium Stuffed Cabbage Rolls
Discover a heart-healthy twist on a classic comfort dish with these Low Sodium Stuffed Cabbage Rolls. Packed with flavor and nutrition, this recipe combines tender green cabbage leaves filled with a savory mixture of lean ground turkey, hearty brown rice, and fresh vegetables like onion, garlic, and carrot. Simmered in a rich, homemade low-sodium tomato sauce with an aromatic blend of oregano, thyme, and parsley, these cabbage rolls are a perfect low-salt alternative to traditional recipes without sacrificing taste. Ideal for meal prepping or a wholesome family dinner, these stuffed cabbage rolls are a satisfying, low-sodium option that’s as delicious as it is nourishing. Bonus: they’re easy to customize with your favorite seasonings or additional vegetables for a personal touch!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 pound Ground turkey
- 1 cup Cooked brown rice
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, shredded
- 15 ounces Low sodium tomato sauce
- 14.5 ounces No-salt-added diced tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil
- 0.5 cup Water
Instructions
Bring a large pot of water to a boil. Carefully remove 10-12 large, intact cabbage leaves from the cabbage head. Blanch the leaves in boiling water for 2-3 minutes until softened. Remove and set aside to cool.
In a skillet over medium heat, heat the olive oil. Add the onion, garlic, and carrot, and sauté for 3-4 minutes until softened. Remove from heat.
In a large mixing bowl, combine the ground turkey, cooked brown rice, sautéed vegetables, parsley, oregano, thyme, and black pepper. Mix well until fully incorporated.
Place a cabbage leaf on a flat surface. Spoon about 3 tablespoons of the turkey mixture onto the base of the leaf. Fold the sides over the filling, then roll tightly, starting from the base. Repeat with the remaining leaves and filling.
In a large pot or Dutch oven, pour half of the low sodium tomato sauce into the bottom. Arrange the stuffed cabbage rolls seam-side down in a single layer.
In a bowl, mix the remaining tomato sauce with the no-salt-added diced tomatoes and water. Pour the mixture over the stuffed cabbage rolls, ensuring they are mostly submerged in the sauce.
Cover the pot with a lid and bring to a simmer over medium heat. Reduce the heat to low and cook for 60-75 minutes, or until the cabbage is tender and the filling is fully cooked.
Serve hot, garnished with additional fresh parsley, if desired.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 963 mg | 42% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 53.3 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3409 mg | 73% | |
*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.
