A low-carb, high-protein version of classic stuffed cabbage rolls! Packed with lean ground turkey, ricotta cheese, and spices, this dish is perfect for diabetics, keto dieters, and anyone looking for a healthy meal.
Macros (Per Serving – Approximate, Makes 6 Rolls)
Calories: ~280 kcal
Protein: ~30g
Carbs: ~8g
Fat: ~12g
Fiber: ~3g
Ingredients:
1 medium cabbage (8-10 large leaves, blanched)
1 lb lean ground turkey or chicken (93% lean)
½ cup ricotta cheese (or cottage cheese for extra protein)
1 egg (helps bind the filling)
¼ cup grated parmesan cheese
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
½ tsp dried oregano
½ tsp red pepper flakes (optional, for spice)
1 cup sugar-free tomato sauce (for baking)
1 tbsp olive oil (for cooking)
Instructions:
Prepare the cabbage leaves – Boil a large pot of water and blanch 8-10 cabbage leaves for about 1-2 minutes until soft. Drain and let them cool.
Make the filling – In a bowl, mix ground turkey, ricotta cheese, egg, parmesan, garlic, and seasonings until well combined.
Assemble the rolls – Place 2-3 tbsp of filling into each cabbage leaf, fold the sides, and roll tightly.
Cook the rolls – In a skillet, heat 1 tbsp olive oil and sear the cabbage rolls for 2-3 minutes per side until slightly golden.
Bake – Pour tomato sauce into a baking dish, place the cabbage rolls inside, cover with foil, and bake at 375°F (190°C) for 25-30 minutes.
Serve & Enjoy! Garnish with extra parmesan and fresh basil see more joint us Anti Inflammatory Recipes