Turkey and Squash Stuffed Cabbage Rolls

‘Tis the season for squash and crock pots. I absolutely love coming home from work and having a big pot of delicious food all ready for me to eat for dinner. While looking for a crock pot recipe to make this weekend, I ran across a recipe for stuffed cabbage rolls.

It was a pretty basic recipe, and I had made it once before but this time I thought I would shake things up by adding some winter squash and warming spices like cumin, cayenne, an Indian spice blend called garam masala and some fresh cilantro. I used ground turkey instead of the beef the recipe called for because that is what I had on hand.

A pair of stuffed cabbage rolls, one cut in half, filled with turkey and squash.


* available this week at the market

  • One head of green cabbage*
  • ½ lb ground turkey
  • c winter squash* (I used delicata), cut into about ½ inch cubes
  • c cooked basmati rice
  • 1 egg*
  • c finely chopped onion*
  • tsp salt
  • ½ tsp black pepper
  • ½ tsp garam masala
  • tsp cumin seeds
  • ½ c chopped fresh cilantro
  • One 15 oz can tomato sauce
  • tsp Worcestershire sauce
  • tbsp brown sugar
  • tsp garam masala
  • ½ tsp ground cumin
  • ¼ tsp cayenne
  • Juice of half of a lemon


  1. Place the head of cabbage in a pot of boiling water and boil for about five minutes. Remove cabbage from pot and pull off about 12 leaves.
  2. Mix the squash, turkey, rice, egg, onion, salt pepper, garam masala, cumin seeds, and cilantro together.
  3. Place about ¼ cup of the turkey mixture in the middle of each cabbage leaf, fold two ends in and then roll into a tight roll. Place each roll in the crock pot seam side down.
  4. Mix the ingredients for the sauce together and pour over the rolls in the crock pot.
  5. Cook on low for about eight hours.

Written by Kate Venhuis, a WFM volunteer and Woodstock resident. Read more on her blog A Culinary Record.

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