If you’re looking for a comforting and nutritious meal that hits all the right notes, you are going to fall in love with this High Protein Steamed Cabbage Rolls with Turkey and Quinoa Recipe. These cabbage rolls are not only bursting with flavors, but they pack a serious protein punch, thanks to lean ground turkey and wholesome quinoa. The gentle steaming process keeps the cabbage tender and vibrant, while the filling offers a delightful mix of textures and hearty satisfaction. Whether it’s a weeknight dinner or a special occasion meal, these rolls bring warmth and wellness to your plate in the most delicious way.
Ingredients You’ll Need
This recipe relies on simple, fresh ingredients that come together beautifully. Each item plays a crucial role in delivering the perfect balance of taste, texture, and color — from the bright cabbage leaves to the savory filling.
- 12 large cabbage leaves: Choose firm, fresh leaves for easy rolling and a satisfying bite.
- 1 lb ground turkey or chicken: Provides lean protein and a mild, versatile base flavor.
- 1 cup quinoa or brown rice: Adds a nutty texture and extra protein or fiber.
- 1 medium onion, diced: Brings natural sweetness and depth when sautéed.
- 3 cloves garlic, minced: Offers aromatic punch that lifts the filling.
- 1 can (15 oz) tomato sauce: Creates a rich, tangy moisture that binds the filling.
- 1 teaspoon Italian seasoning: A harmonious blend of herbs to enhance the overall flavor.
- Salt and pepper to taste: Essential for balancing and highlighting all the ingredients.
- 1 tablespoon olive oil: Helps sauté aromatics and adds a silky finish.
How to Make High Protein Steamed Cabbage Rolls with Turkey and Quinoa Recipe
Step 1: Prepare the Cabbage Leaves
Start by bringing a large pot of water to a boil. Carefully immerse the whole cabbage, letting it soften for about 5 to 7 minutes. This brief cooking makes the outer leaves tender enough to roll without tearing. Remove the leaves one by one with tongs and immediately place them into a bowl of ice water. This cooling step stops the cooking process and preserves their bright green color and crisp texture, which is crucial for that perfect roll.
Step 2: Cook the Filling
Heat olive oil in a medium pan over medium heat. Toss in the diced onion and garlic, sautéing gently until translucent and fragrant, about 5 minutes. Next, add the ground turkey or chicken and cook through, breaking it apart to get a nice crumbly consistency. Stir in your cooked quinoa or brown rice, followed by the tomato sauce and Italian seasoning. Combine everything well and season to taste with salt and pepper. This savory filling mixture is the heart of your cabbage rolls, delivering moisture and robust flavor.
Step 3: Assemble the Rolls
On a clean surface, lay a cabbage leaf flat. Spoon roughly ¼ cup of the turkey and quinoa filling onto the leaf, positioning it along the core side for easier wrapping. Fold the sides of the leaf over the filling, then roll it up tightly, similar to rolling a burrito. Make sure they are secure but not overly tight to prevent tearing. Repeat this with all remaining leaves and filling, creating beautiful little bundles of nourishment.
Step 4: Steam the Rolls
Place your cabbage rolls seam-side down into a steamer basket arranged inside a pot. If you don’t own a steamer, a large covered pot will do perfectly well. Pour about an inch of water into the pot and bring it to a simmer. Cover tightly and steam the rolls for around 30 minutes. This slow, gentle cooking makes the leaves tender and infuses the rolls with a lovely, even warmth that melds all the ingredients together harmoniously.
How to Serve High Protein Steamed Cabbage Rolls with Turkey and Quinoa Recipe
Garnishes
Simple garnishes can elevate your cabbage rolls beautifully. A sprinkle of freshly chopped parsley or dill adds a burst of color and fresh flavor. A dollop of Greek yogurt or a light drizzle of olive oil can add creamy contrast. For a bit of zing, a squeeze of fresh lemon juice right before serving brightens the whole dish.
Side Dishes
Pair these high protein steamed cabbage rolls with a side of roasted root vegetables or a crisp green salad to complement the meal’s wholesome profile. Cauliflower rice or a small serving of creamy mashed potatoes also works well to round out this satisfying dinner.
Creative Ways to Present
Want to impress your guests? Serve the rolls overlapped on a large platter garnished with colorful herbs and sliced cherry tomatoes for vibrant contrast. You can also spoon some extra tomato sauce infused with fresh basil over the rolls for a cozy, rustic presentation. For a modern twist, stack them in a shallow bowl and sprinkle with toasted pine nuts for crunch.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, place any leftover cabbage rolls in an airtight container and store them in the refrigerator for up to 3 days. This lets the flavors deepen and makes for a convenient, ready-to-eat meal that’s perfect for busy days.
Freezing
This recipe freezes beautifully! Arrange uncooked rolls in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. When ready to enjoy, steam them directly from frozen, adding extra steaming time as needed.
Reheating
To reheat, place the rolls in a steamer and warm gently until heated through, preserving their tender texture and juicy filling. Alternatively, you can microwave them covered with a damp paper towel, but steaming is the best way to keep them moist and delicious.
FAQs
Can I use other types of meat besides turkey or chicken?
Absolutely! Ground beef or pork works well too but might change the calorie count and fat content slightly. Choose lean cuts to maintain the “high protein” benefit.
Is quinoa necessary, or can I omit it?
While quinoa adds extra protein and texture, you can substitute it with brown rice or even cauliflower rice for a lower-carb option. Just be mindful of cooking times and moisture.
Can I prepare these cabbage rolls ahead of time?
Yes, assembling the rolls a day ahead and refrigerating them before steaming saves time on busy days. Just cover them tightly with plastic wrap to prevent drying out.
What type of cabbage is best for rolling?
Green cabbage with large, pliable leaves works best. Avoid small or overly dense cabbage heads that don’t soften easily when boiled.
How can I add more flavor to the tomato sauce?
Consider simmering the tomato sauce with extra herbs like basil, oregano, or a pinch of red pepper flakes before mixing it into the filling. This adds depth to the final dish.
Final Thoughts
Making the High Protein Steamed Cabbage Rolls with Turkey and Quinoa Recipe isn’t just cooking a meal; it’s creating a comforting experience filled with flavor and nourishment. These radiant little rolls are perfect for those who want something wholesome, satisfying, and a bit different from the usual dinner fare. Give this recipe a try—you’ll find it quickly becoming a favorite in your weekly rotation and a lovely way to share wholesome goodness with family and friends.
Print
High Protein Steamed Cabbage Rolls with Turkey and Quinoa Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Steaming
- Cuisine: American
- Diet: Low Fat
Description
This Delicious High Protein Steamed Cabbage Rolls recipe features tender cabbage leaves stuffed with a flavorful mixture of ground turkey or chicken, quinoa or brown rice, and aromatic vegetables, all simmered in a rich tomato sauce. Perfect for a wholesome and satisfying meal that’s packed with protein and nutrients.
Ingredients
Vegetables and Greens
- 12 large cabbage leaves
- 1 medium onion, diced
- 3 cloves of garlic, minced
Protein and Grains
- 1 lb of ground turkey or chicken
- 1 cup of quinoa or brown rice
Liquids and Seasonings
- 1 can (15 oz) of tomato sauce
- 1 teaspoon Italian seasoning
- To taste salt and pepper
- 1 tablespoon olive oil
Instructions
- Prepare Cabbage Leaves: Start by bringing a large pot of water to a boil. Carefully add the whole cabbage and cook for about 5-7 minutes until the outer leaves are tender but still intact. Use tongs to remove the leaves one by one and cool them in a bowl of ice water to stop the cooking process and make them easier to handle.
- Cook Filling: In a medium pan, heat the olive oil over medium heat. Sauté the diced onion and garlic until translucent, about 5 minutes. Add the ground turkey or chicken and cook until browned and cooked through. Stir in the cooked quinoa or brown rice along with the tomato sauce and Italian seasoning, mixing well until combined. Season with salt and pepper to taste.
- Assemble Rolls: Lay a cabbage leaf flat on a clean surface. Spoon about ¼ cup of the filling onto the leaf’s core side. Fold the sides over the filling, then roll it up tightly like a burrito. Repeat this process with the remaining leaves and filling.
- Steam Rolls: Place the rolls seam-side down in a steamer basket. If you don’t have a steamer, a large pot with a lid will work. Add about an inch of water to the pot, bring it to a simmer, then cover and steam the rolls for about 30 minutes until fully cooked and tender.
Notes
- For a vegetarian version, substitute ground turkey or chicken with cooked lentils or chickpeas.
- Quinoa offers a higher protein content compared to brown rice.
- Ensure cabbage leaves are handled gently to prevent tearing during rolling.
- Use a steamer basket for best results, but a pot with a lid and shallow water works well too.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated by steaming or microwaving.
