Stuffed Cabbage Pie

2.7/5 rating (3 votes)
Stuffed Cabbage Pie

I had all of the ingredients to make my Paleo stuffed cabbage and planned to use ground turkey but as I was looking at my spring form pan I was quickly inspired.

This is a great paleo recipe to serve to family or guests and really easy to prepare.

Here are some Tips!

1. You should always have extra marinara on hand.  When you do make it - go ahead and take out that large pot and freeze in a 2 cup container.

2. You can cook the cabbage in the microwave - Remove the core of the cabbage then add to a large glass bowl and fill 1/4 the way of water.  Cover with clear wrap and set for 12 minutes.  Carefully remove from microwave and rinse under cold water and the leaves will easily remove.



  • 1 large head of cabbage
  • Olive oil
  • 1½ pound ground turkey
  • 1 yellow onion, diced (about 1/2 cup)
  • 1 small red bell pepper, diced (about 1/2 cup)
  • 2 small carrots, diced (about 1/2 cup)
  • 1 zucchini, shredded
  • 4 cloves garlic, minced
  • 1 cup of marinara sauce plus extra for topping mold and plating
  • 1/2 cup low sodium chicken broth
  • 2 cups riced cauliflower
  • Fresh parsley, chopped
  • 1 teaspoon or more sea salt
  • 1/2 teaspoon or more freshly ground pepper


  1. Add the entire head of cabbage in a large pot of boiling water for 5 minutes.  The leaves will start to pull apart.  Remove from pan and place in a colander and let cool.  Remove the core and the leaves will easily pull from the head. Brush the bottom and sides of a spring form pan and layer the bottom with parchment paper. 

  2. In a large sauté pan over medium high heat add in about 1 tablespoon of oil then the turkey. Cook for about 5-7 minutes breaking apart in small pieces with a wooden spoon while cooking.  Remove ground turkey from pan and into a bowl. Add a little more olive oil to the pan over medium heat.  

  3. Add in  the onions, bell peppers and carrots and cook for about 3 minutes then add in the zucchini and garlic then cook for another minute together.  Sprinkle a little salt and pepper then add in the ground turkey and combine all together. 

  4. Add in 1/2 cup of marinara and chicken broth to combine. Put your first layer down, about 1/2 inch then layer a cabbage leaf on top. Repeat until you reach the top or run out of filling. Top with the final layer of cabbage and tuck the overlap leaves into the pan. Drizzle the top with olive oil, salt and pepper then a little more of the marinara sauce. 

  5. Bake at 350 for around 40 minutes. Let it rest for a few minutes then release the pan and slice into wedges. Serve with the remaining marinara sauce.

    For a quick sauce - go here!

Leave a comment

You are commenting as guest.