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Italian-Style Cabbage Rolls

 Italian-Style Cabbage Rolls
Here's a great way to get your family to eat their vegetables. Not only is this one of my gang's favorite dinners, but my 8-year-old son loves to help me roll the turkey filling into the cabbage leaves. —Erika Niehoff of Eveleth, Minnesota
5 ServingsPrep: 45 min. Bake: 50 min.


  • 1/3 cup uncooked brown rice
  • 1 medium head cabbage
  • 1/2 cup shredded carrot
  • 1/4 cup finely chopped onion
  • 1/4 cup egg substitute
  • 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted, divided
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed vegetable beef soup, undiluted, divided
  • 2 tablespoons Italian seasoning, divided
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 pound lean ground turkey


  • Cook rice according to package directions. Meanwhile, cook cabbage in
  • boiling water just until leaves fall off head. Set aside 10 large
  • leaves for rolls. (Refrigerate remaining cabbage for another use.)
  • Cut out the thick vein from the bottom of each reserved leaf, making
  • a V-shaped cut.
  • In a large bowl, combine the carrot, onion, egg substitute, 2
  • tablespoons tomato soup, 2 tablespoons vegetable soup, 1 tablespoon
  • Italian seasoning, cayenne, pepper and rice. Crumble turkey over
  • mixture and mix well. Place about 1/3 cupful on each cabbage leaf.
  • Overlap cut ends of leaf; fold in sides, beginning from the cut end.

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Italian-Style Cabbage Rolls (continued)

Directions (continued)

  • Roll up completely to enclose filling.
  • Place rolls seam side down in an 11-in. x 7-in. baking dish coated
  • with cooking spray. Combine the remaining soups; pour over cabbage
  • rolls. Sprinkle with remaining Italian seasoning. Cover and bake at
  • 350° for 50-60 minutes or until cabbage is tender and a meat
  • thermometer reads 165°. Yield: 5 servings.
Nutritional Facts: 2 cabbage rolls equals 293 calories, 10 g fat (3 g saturated fat), 74 mg cholesterol, 582 mg sodium, 29 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.