This Turkey Cabbage Casserole is a nutritious dish made with lean ground turkey, tender cabbage, and fluffy rice, all baked in a flavorful tomato sauce. It’s the perfect balance of protein, veggies, and grains for a wholesome meal.
Ingredients
- Olive Oil: Used for sautéing the onions and garlic.
- Onion (Finely Chopped): Finely chop the onion so it blends well with the turkey.
- Garlic (Minced): Freshly minced garlic works best for a rich taste.
- Ground Turkey (Lean or Extra Lean): A healthy, protein-rich choice. Lean or extra lean ground turkey ensures the casserole remains light without excess grease.
- Tomato Paste
- Diced Tomatoes (With Juices): Be sure to include the juices for moisture.
- Tomato Sauce
- Cooked Rice (White or Brown): Use white rice for a neutral flavor or brown rice for a nuttier, healthier option.
- Green Cabbage (Shredded or Thinly Sliced): Thin slices or shreds work best for even cooking.
- Shredded Mozzarella Cheese (Optional)
- Fresh Parsley (Chopped, for Garnish)
How To Make Best Turkey Cabbage Casserole with Rice
1. Prepare the Rice
Measure 1 cup of uncooked rice (white or brown) and cook according to the package instructions. Typically:
- For white rice: Use a 1:2 ratio of rice to water. Simmer for 15–20 minutes.
- For brown rice: Use a 1:2.5 ratio of rice to water. Simmer for 40–45 minutes.
- Once cooked, fluff the rice with a fork and set aside. You’ll need about 2 cups of cooked rice for this recipe.
Cook the Turkey
- Warm 1–2 tablespoons of olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Add the ground turkey to the skillet. Use a spoon or spatula to break the turkey into small pieces as it cooks.
Stir and cook for 6–8 minutes until the turkey is fully browned and cooked through. There should be no pink remaining
- Add salt, black pepper, dried thyme, and smoked paprika to the cooked turkey. Stir to combine and evenly coat the meat with the spices.
Prepare the Sauce
- Stir in the tomato paste and cook for 1 minute. This step helps caramelize the paste, enhancing its flavor.
- Pour in the canned diced tomatoes with their juices and the tomato sauce. Mix everything together until well combined.
- Simmer the mixture for 5–7 minutes to allow the flavors to meld and the sauce to thicken slightly.
4. Assemble the Casserole
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish to prevent sticking.
- Spread a thin layer of the turkey and tomato mixture at the bottom of the dish. This prevents the bottom layer from drying out.
- Add half of the shredded cabbage in an even layer over the turkey.
- Spread half of the cooked rice over the cabbage.
- Repeat the layers with the remaining turkey mixture, cabbage, and rice.
- Pour any remaining sauce evenly over the top. Use the back of a spoon to gently press down the layers, compacting the casserole slightly.
5. Bake the Casserole
- Cover the baking dish with aluminum foil to retain moisture.
- Bake in the preheated oven for 30 minutes.
- Remove the foil, sprinkle shredded mozzarella cheese evenly over the top, and bake uncovered for an additional 10 minutes. The cheese should melt and become bubbly with a light golden color.
6. Garnish and Serve
Slice the casserole into portions and serve warm. This dish pairs wonderfully with a side salad or crusty bread.
Let the casserole rest for 5–10 minutes after baking. This allows it to firm up, making it easier to slice and serve.
Sprinkle chopped fresh parsley over the top for a pop of color and a fresh flavor.
Tips for the Best Turkey Cabbage Casserole
- Green cabbage works best for this recipe as it becomes tender and slightly sweet when baked. Napa or Savoy cabbage can also be used for a milder flavor.
- Opt for lean or extra-lean ground turkey to keep the casserole healthy without excess fat. You can also substitute ground chicken if preferred.
- Cooking the rice in advance saves time. Use leftover rice or cook it while preparing the turkey and vegetables.
- For more nutrition, consider adding diced carrots, bell peppers, or zucchini to the turkey mixture.
- If you like a little heat, add a pinch of red pepper flakes or cayenne pepper to the turkey mixture.
- Mozzarella adds a melty, cheesy finish, but you can also use cheddar, Monterey Jack, or omit it for a lighter dish.
- Ensure that all ingredients, especially the tomato paste and sauce, are gluten-free if needed.
How to Serve
- Serve the turkey cabbage casserole as a complete meal since it contains protein, vegetables, and grains.
- Pair it with a simple green salad or roasted vegetables for added color and nutrition.
- Add a dollop of plain Greek yogurt or sour cream on top for extra creaminess and flavor.
- Leftovers can be reheated in the oven or microwave and taste even better the next day!
Enjoy this Turkey Cabbage Casserole with Rice for a warm meal that’s perfect for any evening!
More Recipes
Best Turkey Cabbage Casserole with Rice
This Turkey Cabbage Casserole is a nutritious dish made with lean ground turkey, tender cabbage, and fluffy rice, all baked in a flavorful tomato sauce. It's the perfect balance of protein, veggies, and grains for a wholesome meal.
Ingredients
For the Casserole:
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 pound ground turkey lean or extra lean
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 can 15 ounces diced tomatoes (with juices)
- 1 cup tomato sauce
- 2 cups cooked rice white or brown
- 3 cups green cabbage shredded or thinly sliced
- ½ cup shredded mozzarella cheese optional, for topping
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
Prepare the Rice
- Cook 1 cup of rice according to package instructions to yield about 2 cups cooked. Set aside.
Cook the Turkey
- Warm the olive oil in a skillet over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Add the minced garlic and sauté for about 30 seconds, or until it becomes aromatic.
- Cook the ground turkey, breaking it into small pieces with a spoon, for 6–8 minutes or until it is fully browned and cooked through.
- Season with salt, pepper, dried thyme, and smoked paprika.
3.Prepare the Sauce
- Add the tomato paste to the skillet and stir for 1 minute.
- Pour in the diced tomatoes and tomato sauce. Mix well and let simmer for 5–7 minutes.
Assemble the Casserole
- Preheat your oven to 375°F (190°C).
- In a 9x13-inch baking dish, spread a thin layer of the turkey mixture at the bottom.
- Layer half of the shredded cabbage over the turkey.
- Spread half of the cooked rice over the cabbage.
- Repeat the layers: turkey, cabbage, and rice.
- Pour the remaining sauce over the top and gently press everything down with a spoon to compact it.
Bake
- Place foil over the baking dish and bake for 30 minutes.
- Take off the foil, add mozzarella cheese if desired, and bake uncovered for another 10 minutes or until the cheese is melted and bubbly.
Garnish and Serve
- Allow the casserole to rest for 5–10 minutes before cutting into slices.
- Garnish with chopped parsley and serve warm.