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
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  1. 1 1/2 to 2 pounds lean ground turkey ~ I use Jennie-O ~ or your preferred ground meat
  2. 1 large onion, chopped
  3. 2 cloves garlic, minced
  4. 1 medium cabbage, chopped (but not chopped too small)
  5. 2 cans diced tomatoes (14.5 ounces each)
  6. 1 can tomato sauce (8 ounces)
  7. 1/2 cup water
  8. 1 teaspoon ground black pepper
  9. 1 teaspoon sea salt
  1. 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.
  2. While meat mixture is cooking, prepare the remaining ingredients.
  3. When the meat mixture is ready, add the rest of the ingredients. Stir thoroughly.
  4. 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.
  5. After the liquid has started to boil, cover and simmer for 20 to 30 minutes, or until the cabbage is tender. Enjoy!
  1. Yields: 6-8
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