Stuffed Cabbage Rolls


  • 1 lb. Ground Turkey (or ground meat of your choice)
  • 3/4 cup White Onion, chopped
  • 1/4 c Mushrooms, chopped
  • 3/4 cup Bell Peppers
  • 2 TBSP Minced Garlic
  • 1 Egg
  • 1 handful Spinach, chopped
  • 3-4 TBSP Parsley (dried or fresh)
  • 1 head Green Cabbage
  • 1 jar Diced Tomatoes (No Salt Added)
  • Salt and Pepper to taste


  1. Start by submerging the Cabbage in a huge pot, and place on the stove to boil. Once the cabbage is boiling, let it remain on the stove for 10 minutes.
  2. While that is boiling, mix all the ingredients except for the tomato sauce in a bowl by hand. Once the cabbage is done, peel the leaves from the head carefully as to not rip the leaves, and lay them out on some paper towels to dry and cool.
  3. Once cooled, spoon about 1/2 c of the meat mixture into each leaf, roll it up like a mini burrito, and place in a 13×9 pan.
  4. Layer the bottom of the pan with leftover leaves, which helped the rolls from sticking. Pour tomato sauce over the tops of the rolls, cover the pan with foil, and bake at 350 for 1 hour.