Fiesta stuffed cabbage

Total Time
47 min
0 min
47 min
Old school cabbage rolls get a modern makeover with these Tex-Mex styled stuffed leaves. The whole family will love these ground turkey and barley rolls. They stay moist in the oven with their salsa topping, and the turkey and grain mixture gets spiked with taco seasoning for extra pizzaz. Be sure to use Savoy cabbage in this recipe, as its leaves are especially pliable. Leftovers can be refrigerated and reheated in the dish, and are also tasty rewarmed, chopped up, and served as a hearty dinner bowl topped with avocado, grated cheese and diced tomatoes.


Cooked green cabbage

1 head(s), medium, Savoy variety, cored

Uncooked pearl barley

½ cup(s), quick-cooking variety

Olive oil

2 tsp

Uncooked boneless skinless turkey breast

¾ pound(s)

Uncooked onion(s)

1 small, chopped


1 medium clove(s), minced

Reduced sodium taco seasoning

1¼ oz

Fat free salsa

1 cup(s), fat-free


  1. Place the cabbage in a large pot and cover with enough water to fill the pot half full. Bring to a boil; reduce the heat and cook until the outer leaves are pliable, about 5 minutes. Loosen and remove 12 leaves with tongs; transfer to a large bowl. Reserve the remaining cabbage for another use.
  2. Meanwhile, cook the barley according to package directions.
  3. Heat the oil in a large skillet over medium-high heat. Add the turkey, onion, and garlic; cook, stirring frequently to break up the turkey, until it is no longer pink and the onion is tender, about 10 minutes. Stir in the barley and taco seasoning.
  4. Preheat the oven to 375°F. Spoon about 1⁄3 cup of the barley mixture onto the center of each cabbage leaf, fold in the sides, and roll up burrito style. Place, seam-side down, in a 9 x 13-inch baking dish. Repeat with the remaining barley mixture and cabbage leaves, placing the rolls close to one another in the baking dish. Cover with the salsa and bake until the cabbage is very tender, about 25 minutes. Yields 2 rolls per serving.