Cabbage Roll Casserole

Get ready for a knock-your-socks-off dinner recipe! I made this casserole that was inspired by cabbage rolls, and it turned out mag-ni-fique! Of course, since it is inspired by cabbage rolls, it’s got plenty of cabbage in it providing TONS of health benefits!

Health Benefits of Cabbage

  • Contains immune boosting Vitamin C
  • Great source of Vitamin K, making it heart healthy
  • The zeaxanthin and lutein in cabbage keeps your eyes healthy
  • Great source of fiber making it excellent for digestive health
  • Full of flavonoids giving it strong anti-inflammatory properties
  • Contains cholesterol-lowering properties
  • Contains sinigrin which aids in preventing cancer

So, yeah, there’s that! Now for the kicker! I replaced the brown rice with cauliflower rice, so this dish also has all the health benefits of cauliflower as well!

Health Benefits of Cauliflower

  • The sulforaphane in cauliflowe has cancer fighting properties
  • Good for heart health and blood pressure levels
  • Cabbage contains choline, which is a B vitamin that has a role in brain health and development
  • The potent antioxidants in cauliflower, such as beta-carotene, quercetin, cinnamic acid, and beta-cryptoxanthin help reduce oxidative stress in the body and fight inflammation.
  • The antioxidants and the sulfur-containing compounds in cauliflower make it great for detoxifying the body.
  • The vitamin K in cauliflower can modify the bone matrix proteins and improve calcium absorption. This leads to better bone health.

Both cabbage and cauliflower are cruciferous veggies, and cruciferous veggies are SO good for you! So, obviously, this dish is filled with nutrition.  Plus, the rest of the ingredients are just as packed with healthy benefits (tomatoes, onion, ground turkey…)  Now, if you’re worried about the taste, don’t be!  I added a couple tablespoons of brown rice flour during the cooking process, so you still get that “ricey” flavor that lends itself so well to cabbage rolls!  However, if you’re looking for grain free, you can leave the flour out.  I’ve actually tried it both ways, and both are equally delicious!

Okay, let’s get to it!



  • 1 small head of green cabbage, washed and chopped
  • 1 small head of cauliflower
  • 1 small red onion, chopped
  • 3-4 tomatoes, washed and chopped
  • 1 lb. ground turkey
  • 1 Tbsp. olive oil
  • 1 tsp. garlic granules
  • 1/2 tsp. onion powder
  • 1/4 tsp. dried thyme
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper
  • 2 Tbsp. brown rice flour (optional)
  • 2 cups shredded goat’s milk cheese (or cheese of your choice)


1.) Preheat the oven to 350 degrees.  Wash your cauliflower and chop into florets.  Place the florets in a food processor and process on high until it has a rice like consistency.  Transfer to a 9 x 11 baking dish and bake in the oven for 15-20 minutes at 350 degrees.  Set aside.

2.) While the cauliflower is baking, place the cabbage in a large sauce pan and cover with water.  Bring the pot to a boil, and simmer until the cabbage is tender.  Drain the cabbage.

3.) In a large frying pan, heat the olive oil over medium heat.  Add the onion and cook for 4-5 minutes until just starting to get tender.  Add the ground turkey and cook until browned.  Add the tomatoes and cabbage, brown rice flour, garlic granules, onion powder, sea salt, pepper, and thyme.  Cook for 4-5 additional minutes.

4.) Add the contents of the frying pan to the cauliflower in the baking dish and stir to combine completely.  Top with the cheese.  Bake in the oven for 15 minutes, until the cheese is melted completely, at 350 degrees.

Once out of the oven, it’s ready to go!  Season with sea salt and pepper and enjoy! 🙂

YUMMY!  Enjoy! 🙂

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