Stuffed Cabbage - Kraft Recipes Top
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Stuffed Cabbage

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Make It

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  • Boil 2 quarts water. Cut stem out of cabbage. Place head of cabbage in boiling water, as it softens I peel off the layers of leaves, place on paper towel to dry.
  • In skillet, season ground turkey with onion soup mix and minced garlic, brown. Drain. Return to skillet and add: water, can of tomatoes, rice, Worcestershire sauce, basil and pepper. Bring to boil, reduce heat, cover and simmer for approximately 30 minutes. It is ready when the rice is cooked. Place mixture in cabbage leaf, amount depends on size of leaf, and roll.
  • Prepare sauce: mix together ingredients in a small bowl.
  • Pour 1/3 of sauce in bottom of 13x9-inch casserole pan. Place cabbage rolls on top of sauce. When pan is full, top with remaining sauce. Cover and bake at 350°F for 30 minutes.

Special Equipment Needed


This recipe can be made the day before and refrigerated until ready to use the next day. It also reheats well. My children do not like the flavor of cabbage, so I put the mixture and sauce in a foil pack and bake it for them. This recipe can also be used for stuffed peppers. Just make the mixture the same way and fill green peppers instead! Bake at 350°F for 45 minutes.

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