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Pan of unstuffed cabbage rolls with wooden spoon.

Unstuffed Cabbage Rolls with Ground Turkey and Rice

Unstuffed cabbage rolls are a great way to enjoy the European classic without the fuss. This recipe swaps the usual ground beef and pork for ground turkey.
Course Main Course
Cuisine Eastern European, Polish, Ukranian
Keyword cabbage rolls, easy, ground turkey, heart-healthy
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author Dana Sandonato


  • 1 TBSP olive oil
  • 1.5-2 lbs ground turkey
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • 1 head of savoy cabbage, roughly chopped into bite-sized pieces
  • 2 14.5 oz cans of diced tomatoes
  • 1 cup tomato sauce
  • 1 TBSP apple cider vinegar (or red wine vinegar)
  • 1 tsp kosher salt, more to taste if desired
  • 1/2 tsp cracked black pepper, more to taste if desired
  • 1 cup cooked rice I like using basmati
  • Sour cream, to serve


  • Prepare your rice as per the instructions on the packaging; set aside when done.
  • Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the ground turkey and onion, and cook until the turkey is no longer pink, about 7-10 minutes; the onions will be nicely cooked at this point as well. Add the garlic, and continue to cook for another minute, stirring occasionally.
  • Add the chopped cabbage, diced tomatoes and their juice, tomato sauce, vinegar, salt, and pepper. Stir the ingredients to mix them well. Bring the mixture to a boil. Reduce the heat to low, cover the pan, and let the ingredients simmer for 20 to 30 minutes, or until the cabbage is tender. When done, stir in the rice until well incorporated.
  • Taste, and season with more salt and pepper if needed.
  • Serve with sour cream, or plain Greek yogurt if you want to keep things light.