Hearty and comforting low-carb cabbage rolls that is stuffed with ground turkey sweet fennel and mushrooms topped with marinara sauce. This light and healthy seasonal spin on a beef stuffed cabbage rolls makes for a filling and delicious dinner!
Comfort foods doesn’t always translate to carb-heavy meals, and that’s what this ground turkey and butternut squash skillet is all about. A delicious, comforting and nourishing meal that is light and fresh! For a low carb similar version try this Ground Turkey Shepherd’s Pie recipe.
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Disclosure: this recipe has been created in partnership with Awaken180° Weightloss and it is compliant with the maintenance program rules and recommendations. For more information please visit Awaken180° Weightloss.
It’s turkey season and for all that matters, every shape and form counts including ground turkey! I am personally a huge fan of ground turkey often serving this Ground Turkey Butternut Squash Skillet meal for family and friends, and it’s a hit every time!
Ground turkey is an amazing choice of protein and can easily be swapped in recipes called for ground beef, in soups, skillets, turkey meatballs, and so forth. It’s a leaner protein and it contains less saturated fat, calories, and cholesterol compared to ground beef.
Apart from all the wonderful nutritional values of turkey meat, ground turkey is incredibly versatile and easy to infuse flavors, much like in these turkey fennel stuffed cabbage rolls where the sweet mild flavors of fennel is perfectly balanced with the acidity of the tomatoes.
what you need to make turkey fennel stuffed cabbage rolls
- Ground turkey, lean and clean preferably from organic source.
- EVOO or extra virgin olive oil
- A half an onion or whole onion depending on the side (about 1/3 of a cup)
- Garlic, our beloved flavoring agent
- Fennel, the star ingredient.
- Mushrooms. I used shiitake but you may use any type of mushrooms your prefer.
- Heat of cabbage. There will be leftovers (see notes for more details)
- Tomato sauce (see substitutions below)
- Seasonings are simple, salt and pepper as well as a dash of paprika
alternatives and substitutions
- Fennel – if you do not like fennel you can sub for leek or you can remove it all together.
- Mushrooms – any type of mushrooms can be used. Mushrooms will add nice texture to the dish as well as a good earthy flavor.
- Tomato sauce – note: cooked tomatoes is not compliant with Awaken180° Weightloss program rules. If you are on the maintenance program you are free to make the recipe as is, however if you are following the program you can substitute the tomato sauce for Nature’s Promise broth and reduce amount to 1 cup and half.
- Seasonings can be added to your liking, a few favorites are oregano and Italian seasoning.
how to make turkey fennel stuffed cabbage rolls
- Heat oil in a large skillet. Add the onions and garlic and sauté until translucent and fragrant
- Add the mushrooms and fennel and sauté for an additional 2 minutes.
- Finally add the ground turkey and sauté until no longer pink. Season with salt, pepper and paprika (pictured above)
- Meanwhile place head of cabbage in a double boiler steamer basket and cook until the outer leaves start to fall apart. Using a pair of kitchen thongs pull each cabbage leaf apart until you have enough leaves. Save remaining cabbage for soups or salads.
- On your work surface place two scoops of ground turkey onto center of a cabbage leaf. Fold in top and bottom of cabbage leaf then roll the sides in tightly.
- Add two tbsp of tomato sauce and additional 1 tbsp olive oil to the bottom of baking dish.
- Arrange the cabbage rolls side by side until bottom of the baking dish is completely filled (picture above)
- Pour remaining sauce over the cabbage rolls (pictured below)
- Bake at 375F degrees for 30 minutes.
- Garnish with fresh fennel leaves and serve.
serving suggestions
These turkey fennel stuffed cabbage rolls are a complete meal on their own but can be served with a side salad , fresh greens beans or pumpkin roasted cauliflower. To complete the seasonal meal be sure to enjoy with a glass of Cranberry Spritzer.
other recipes that are Awaken180° approved:
Turkey Fennel Stuffed Cabbage Rolls
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil + 1 tbsp
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/4 cup fennel, chopped small
- 1 cup shiitake mushrooms, chopped small
- 1 head cabbage
- 24 oz tomato sauce*
- salt and pepper, to taste
- 1/2 tsp paprika
Instructions
- Heat oil in a large skillet. Add onions and garlic and sauté until translucent and fragrant (anout 3 minutes). Then add mushrooms and fennel and sauté for an additional 2 minutes. Finally add the ground turkey and sauté until no longer pink (about 8 minutes). Season with salt, pepper and paprika.
- Meanwhile place head of cabbage in a double boiler steamer basket and cook until the outer leaves start to fall apart. Using a pair of kitchen thongs pull each cabbage leaf apart until you have enough leaves. Save remaining cabbage for soups or salads.
- On your work surface place two scoops of ground turkey onto center of a cabbage leaf. Fold in top and bottom of cabbage leaf then roll the sides in tightly.
- Add two tbsp of tomato sauce and additional 1 tbsp olive oil to the bottom of baking dish. Arrange the cabbage rolls side by side until bottom of the baking dish is completely filled. Pour remaining sauce over the cabbage rolls.
- Bake at 375F degrees for 30 minutes. Garnish with fresh fennel leaves and serve.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
