Unstuffed Cabbage Rolls ~ Quick and Gluten Free

 I made this super yummy dish tonight and my guys LOVED it! “Buddy” actually wanted to go back for thirds, but I stopped him and assured him that we could have some more for lunch tomorrow. No joke!
I saw a recipe for this on Facebook this morning in the comments area of a picture. It looked so easy and yummy that I just had to make it tonight for dinner. I am so glad that I did. This recipe is definitely a keeper!
I changed the recipe up a bit already.
Here is my version. I basically deleted the olive oil, doubled the garlic (big surprise!), changed the meat to lean ground turkey, and increased the cabbage to a medium-size. 


Unstuffed Cabbage Rolls


  • 1 1/2 to 2 pounds lean ground turkey ~ I use Jennie-O ~ or your preferred ground meat
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 medium cabbage chopped (but not chopped too small)
  • 2 cans diced tomatoes 14.5 ounces each
  • 1 can tomato sauce 8 ounces
  • 1/2 cup water
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt


  • Brown ground meat and onion in a large skillet over medium heat, stirring, until meat is browned and onion is tender. Add garlic, then continue cooking for 1 more minute.
  • While meat mixture is cooking, prepare the remaining ingredients.
  • When the meat mixture is ready, add the rest of the ingredients. Stir thoroughly.
  • Bring to a boil. (This is a little hard to see at first, but just "make a hole" in the cabbage so you can keep an eye on some of the liquid for a few minutes until you see it boiling.) I stirred it a few times while waiting for it to boil, too.
  • After the liquid has started to boil, cover and simmer for 20 to 30 minutes, or until the cabbage is tender. Enjoy!


Yields: 6-8

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