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Turkey Taco Stuffed Cabbage

Turkey Taco Stuffed Cabbage

Course Main Course
Cuisine American, Mexican, Tex Mex
Keyword keto, stuffed cabbage, taco, turkey
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8

Ingredients

  • 1 large Head of Green Cabbage
  • 2 pounds Ground Turkey Meat
  • 2 Tablespoons Olive Oil
  • 1 cup Sweet Onion, diced small
  • 3/4 cup Water
  • 5 teaspoons Taco Seasoning (2 packages)
  • 8 ounces Shredded Cheddar Cheese
  • 1/4 cup Salsa
  • 1/4 cup Taco Sauce
  • 1/4 cup Sliced Black Olives
  • Fresh Cilantro, torn for garnish
  • 1 Lime, sliced in wedges for garnish
  • Salt and Pepper to taste

Instructions

Cabbage Leaves

  1. Fill a stock pot with enough water to cover the head of cabbage by 2 inches. Set it on the stove on high heat and bring it to a boil.

  2. Cut the stem out of the head of cabbage by carefully inserting a knife in the bottom of the cabbage. Cut about 2-3 inches deep.

  3. When the water begins to boil, submerge the head of cabbage in the boiling water and boil for 10-15 minutes. Remove the head of cabbage and let it cool.

    Note: This is when you cook the meat and get the other ingredients ready.

  4. Once the head is mostly cooled, starting from the stem end carefully peel off all the leaves.

Turkey Taco Meat Filling

  1. Heat the olive oil in a skillet over medium heat. Add the onions and season with salt and pepper. Cook until translucent, about 5-7 minutes.

  2. Add the ground turkey. Using a wooden spoon, keep breaking up the meat and cook it until the meat is completely cooked, no pink showing.

  3. Reduce the heat and add the taco seasoning and water. Stir until all the meat is coated with the seasoning. Simmer until most of the water is gone, stirring often to prevent burning.

    Note: use this time to peel off the cabbage leaves

Stuffed Cabbage Rolls

  1. 1. Heat the oven to 350º F. 

  2. Pour about 1/4 cup of salsa in a baking pan and spread it around to cover the entire bottom.

  3. Place a cabbage leaf on a cutting board and place about 1/4 cup of taco meat in it. Add a small amount of shredded cheese.

  4. Fold the sides of the cabbage leaf over and roll the cabbage starting with the end closest to you. Place the roll in the pan. Continue making cabbage rolls until the pan is full or you have used up the leaves and/or filling.

    Note: the outer leaves will be bigger than the inner leaves, so the amount of filling will vary depending on the size of the leaf.

  5. Pour taco sauce on top of the cabbage rolls and use a spoon to spread it around until all the rolls are covered.

  6. Sprinkle shredded cheese and sliced black olives over the top.

  7. Place the pan in the oven and bake for 10 minutes, or until the cheese is melted.

  8. Remove the baking pan from the oven and top with fresh cilantro and lime wedges.

  9. Serve with your favorite toppings, like pico de gallo, guacamole, sour cream, fresh cilantro, and lime wedges.