Southwest Cabbage Rolls

Let me start by saying I intended to name this dish Cabbage Burritos or Low-Carb Wet Burritos, but my mom didn’t like those names. She said they sounded weird and gross and like something you don’t want to eat.

She wanted me to name it Stuffed Cabbage. We settled on Southwest Cabbage Rolls.

I made this for lunch for a friend who was coming to visit me at my Pop pop’s house. I saw a similar recipe online and wanted to try it out, with my own twist of course. Pop pop thought it was a bad idea. “I don’t try new things on people,” he said, “I usually only serve stuff I know tastes good.”

He for sure thought I was crazy. But I was determined to make this dish. I mean, what could go wrong when you’re using taco ingredients and cheese?

Just as I expected, the dish was a hit–even with Pop pop. I hope you try it and love it as much as we did.

Southwest Cabbage Rolls Filling
This filling was so good!
Southwest Cabbage Rolls
Ready for the oven
Southwest Cabbage Rolls
Taste test
Southwest Cabbage Rolls
I think it’s safe to say these pass the test for deliciousness


  • 1 cabbage
  • 1 pound ground turkey
  • 1 package taco seasoning (I used Publix brand)
  • Adobo, garlic powder & black pepper to taste
  • 1 tomato, diced
  • 6-8 mini sweet peppers, chopped
  • 1 can corn, drained
  • 1 can black beans, drained
  • 2 cups shredded Mexican cheese
  • 1 jar your favorite salsa
  • Directions:
    • Preheat oven to 350
      Boil a large pot of water.
      Carefully peel your cabbage leaves. (This will get harder and more annoying the closer you get to the center. Don’t worry if they break. You can always double up.)
      Blanch your cabbage leaves in the boiling water just until they are soft and malleable. Just drop a few leaves in at a time. I did not fully blanch my leaves. Instead of dipping them in ice cold water I just sat them aside to cool.
      Put your leaves to the side.
      Heat a medium saucepan on medium-high and brown your ground turkey.
      Add the seasonings while it is cooking. Smell your way through the additional seasonings (I didn’t measure those).
      Stir in the tomatoes, peppers, corn and black beans and cover. Let this simmer for about 15 minutes or until the veggies are tender.
      Stir in 1 cup of cheese (or more if you want. It’s your life!)
      Spoon 1/4 to 1/2 of a cup of filling into each cabbage leaf (depending on how large your leaves are). You can also use two leaves if some of your leaves broke during the peeling process.
      Wrap the leaf around the filling and place into a baking dish with the folded piece facing down.
      Arrange all of your rolls into the baking dish.
      Pour 1 cup of salsa over the rolls.
      Sprinkle on 1 cup of cheese (again this is your life. Cheese yourself silly if you please.)
      Bake for 25 minutes or until cabbage is tender to your liking. The longer you cook it the softer the cabbage will get.

    Enjoy my loves!

    Southwest Cabbage Rolls

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