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  • Turkey Stuffed Cabbage

A healthy take on an old favorite—using half turkey and half beef makes for lower fat and lower sodium.

Recipe Source: Stay Young At Heart


  • 1 head cabbage

  • ½ lb 99 percent fat-free ground turkey

  • ½ lb lean ground beef

  • 1 small onion, minced

  • 1 slice stale whole-wheat bread, crumbled

  • 1¼ C water, divided

  • ⅛ tsp ground black pepper

  • 1 can (16 oz) no-salt-added diced tomatoes

  • 1 small onion, sliced

  • 1 medium carrot, sliced

  • 1 Tbsp lemon juice

  • 2 Tbsp brown sugar

  • 1 Tbsp cornstarch

calories 257
Total fat 9 g
Saturated fat 3 g
Cholesterol 54 mg
Sodium 266 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Rinse and core the cabbage. Carefully remove 10 outer leaves, place them in a saucepan, and cover with water. Bring to a boil, and simmer for 5 minutes. Remove and drain cooked cabbage leaves on paper towels.

  • 2
    Shred ½ cup of the raw cabbage, and set aside.

  • 3
    Brown ground turkey, ground beef, and minced onion in a skillet. Drain off the fat.

  • 4
    Combine meat mixture, bread crumbs, ¼ cup water, and black pepper in a mixing bowl. Drain the tomatoes, reserving liquid, and add ½ cup of the liquid to the meat mixture (set aside the tomatoes). Mix well.

  • 5
    To assemble cabbage rolls: Place ¼ cup filling near the edge of each cooked cabbage leaf. Roll up the leaf, tucking in the sides to keep the filling inside. Place folded side down in a large skillet; arrange cabbage rolls side-by-side.

  • 6
    On top of the assembled cabbage rolls, add tomatoes, sliced onion, 1 cup water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.

  • 7
    Remove the cabbage rolls to a serving platter, and keep warm.

  • 8
    Mix lemon juice, brown sugar, and cornstarch together in a small bowl. Add to the vegetables and liquid in the skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.

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