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
- Onion, finely chopped
- Garlic cloves, minced
- Ground turkey, lean or extra lean
- Salt
- Black pepper
- Dried thyme
- Smoked paprika
- Tomato paste
- Diced tomatoes with juices
- Tomato sauce
- Cooked rice (white or brown)
- Green cabbage, shredded or thinly sliced
- Shredded mozzarella cheese (optional, for topping)
- Fresh parsley, chopped (for garnish)
How To Make Best Turkey Cabbage Casserole with Rice
1. Prepare the Rice
- Cook 1 cup of rice according to package instructions to yield about 2 cups cooked. Set aside.
2. 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.
4. Assemble the Casserole
- Preheat your oven to 375°F (190°C).
- In a 9×13-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.
5. 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.
6. Garnish and Serve
- Allow the casserole to rest for 5–10 minutes before cutting into slices.
- Garnish with chopped parsley and serve warm.
Tips for the Best Turkey Cabbage Casserole
- Choose the Right Cabbage:
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.
- Use Lean Turkey:
Opt for lean or extra-lean ground turkey to keep the casserole healthy without excess fat. You can also substitute ground chicken if preferred.
- Cook the Rice Ahead:
Cooking the rice in advance saves time. Use leftover rice or cook it while preparing the turkey and vegetables.
- Add Extra Veggies:
For more nutrition, consider adding diced carrots, bell peppers, or zucchini to the turkey mixture.
- Make It Spicy:
If you like a little heat, add a pinch of red pepper flakes or cayenne pepper to the turkey mixture.
- Cheese Topping:
Mozzarella adds a melty, cheesy finish, but you can also use cheddar, Monterey Jack, or omit it for a lighter dish.
- Gluten-Free Option:
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.