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5 from 2 votes
A Portion of ricotta stuffed cabbage shells on a white plate on a wooden table.
Ricotta Stuffed Cabbage “Shells”
Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
If you're looking for a gluten-free option for dinner, these ricotta stuffed cabbage "shells" might be the answer. There are no pasta shells involved here in this Italian dish, but you won't miss them. All the flavors are present with a tasty filling stuffed inside cabbage leaves and baked with cheese and a tomato meat sauce.
Course: Entrées
Cuisine: American, Italian
Keyword: Gluten Free, One Pot Meal, turkey
Servings: 8
Calories: 367 kcal
  • pounds ground turkey
  • ½ onion small dice
  • 1 clove garlic minced
  • ½ red bell pepper small dice
  • ½ teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • salt and freshly ground black pepper
  • 1 28-ounce can crushed tomatoes
  • ½ cup red wine
  • 15 ounces ricotta cheese
  • 1 eggs beaten
  • 3 cups grated mozzarella cheese divided
  • ¼ cups grated Parmesan cheese
  • 1 teaspoon salt
  • freshly ground black pepper
  • 2 tablespoons chopped fresh parsley divided (plus more for garnish)
  • 1 head green cabbage
  1. Pre-heat a 12-inch skillet over medium-high heat. Brown the ground turkey in the pan until it is no longer pink. Remove the turkey from the pan with a slotted spoon and set it aside.
  2. Add the onions to the pan and sauté for a few minutes. Add the garlic, red pepper, oregano and Italian seasoning and continue to sauté until the peppers start to soften. Return the ground turkey to the pan and season with salt and freshly ground black pepper. Stir to combine and then return half of the meat mixture to the bowl and set it aside. Add the crushed tomatoes and red wine to the skillet and simmer for 20 minutes. The sauce will be quite thick.
  3. Add the ricotta cheese, eggs, 1½ cups of the mozzarella cheese, Parmesan cheese, salt, pepper and half of the chopped parsley to the bowl with the meat mixture. Mix well.
  4. Bring a half-full large stock pot of water to a boil. Core the head of cabbage and place it core side down into the boiling water for 2 to 4 seconds. Remove the head of cabbage and let it cool on a towel for a minute. Then carefully remove the outer leaves of the cabbage, trying not to tear them. If the inside leaves don’t remove easily, drop the cabbage back into the water for another minute. Remove the thick vein from each leaf and discard. Set the prepared leaves aside.
  5. Pre-heat the oven to 350°F.
  6. Spread a layer of the tomato meat sauce on the bottom of a 9-inch by 13-inch baking dish. Spoon two tablespoons of the meat and cheese mixture on each cabbage leaf and roll them up over the filling. Place the cabbage rolls, seam side down, into the casserole dish. Spoon the rest of the sauce over each cabbage roll. Sprinkle the remaining mozzarella cheese on top and cover the dish with aluminum foil. Transfer the baking dish to the oven.
  7. Bake at 350°F for 45 minutes. Uncover and bake for an additional 15 to 20 minutes, until the cabbage leaves are soft and the cheese has melted and is light brown. Rest for at least 15 minutes before serving. Garnish with chopped fresh parsley.
Nutrition Facts
Ricotta Stuffed Cabbage “Shells”
Amount Per Serving
Calories 367 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g55%
Cholesterol 122mg41%
Sodium 713mg30%
Potassium 548mg16%
Carbohydrates 11g4%
Fiber 3g12%
Sugar 5g6%
Protein 36g72%
Vitamin A 1025IU21%
Vitamin C 53mg64%
Calcium 416mg42%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.