Teriyaki Turkey Cabbage Rolls
Prep time
Cook time
Total time
Serves: 16 cabbage rolls
  • 1 bell pepper, finely chopped
  • ½ onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 can (20 ounces) Dole pineapple chunks, drained well
  • 1 pound lean ground turkey
  • ¾ cup Kikkoman Teriyaki Marinade and Sauce, divided (I used the low sodium version)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 ¼ cups uncooked Minute White Rice
  • 1 can (14.5 ounces) chicken broth
  • 1 head napa cabbage
  1. Preheat the oven to 375 degrees.
  2. In a large bowl, combine the bell pepper, onion, garlic, pineapple chunks, ground turkey, ¼ cup of Kikkoman sauce, salt, and pepper.
  3. In a large casserole dish, combine the uncooked rice and chicken broth.
  4. Remove 16 outer cabbage leaves, rinse with water, and pat dry. Place ¼ cup (or less depending on size of leaf) of filling in the bottom half of each leaf. Bring the bottom portion of the leaf up over the filling. It’s okay to break the tough rib in order to fold it up. Then, roll tightly. Place the cabbage roll in the casserole dish seam side down. Repeat for the remaining leaves. Pour ½ cup of sauce over the cabbage rolls.
  5. Bake in the oven, covered for 15 minutes. Then uncover and bake for the remaining 15 minutes. To serve, layer ½ cup of rice on the plate and place 1-2 cabbage rolls on the bed of rice. Drizzle extra Kikkoman teriyaki sauce over the top if desired.
Serving size: 2 cabbage rolls + ½ cup rice
Nutrition Information (per serving) from Caloriecount.about.com
Calories: 247 Fat: 4.6g Carb: 34.2g Fiber: 2g Protein: 16.3g Sugar 6.8g Sodium: 1049mg
Recipe by Destination Delish at https://www.destinationdelish.com/teriyaki-turkey-cabbage-rolls/