Slow Cooker Cabbage Roll Stew with Ground Turkey Tips, FAQ & printable recipe

Tips for success

For the best texture, chop the cabbage into uniform pieces so they cook evenly. If you like a thicker sauce, use an extra can of tomato sauce or add a tablespoon of tomato paste with the tomatoes.

For a smoky twist, use smoked paprika instead of sweet. You can also add a bay leaf during cooking and remove it before serving, but the video keeps it simple with just paprika and garlic.

This stew is very forgiving. If you are short on time, cook it on high for 3 to 4 hours instead of low for 6 to 8. The turkey will still be tender, though the cabbage may be slightly firmer.

If you want a more rustic texture, leave the stew a little chunky; if you prefer a smoother sauce, use an immersion blender for a few seconds, but be careful not to puree the cabbage completely.

Variations

• Beef Cabbage Roll Stew: Swap the ground turkey for ground beef for a richer, more traditional cabbage roll flavor. Brown the beef in a skillet first if you prefer a deeper color, or add it raw as in the original. The cooking time stays the same.
• Smoky Paprika Version: Use smoked paprika instead of sweet paprika to add a subtle campfire smokiness. You can also add a teaspoon of liquid smoke along with the tomatoes for an even more pronounced smoky character.
• Vegetarian Cabbage Stew: Omit the turkey and add two cans of drained cannellini beans or lentils for protein. Increase the paprika and add a teaspoon of dried oregano. Cook on low for 5 to 6 hours, until the cabbage is tender.
• Spicy Cabbage Roll Stew: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño with the garlic for a gentle heat. You can also use hot paprika instead of sweet. Serve with a dollop of sour cream to cool the spice.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Cool within 2 hours of cooking before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a splash of water or broth if needed.

Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days. Let it cool to room temperature within 2 hours of cooking, then refrigerate. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the stew has thickened too much. The flavors continue to meld, making leftovers even better the next day.

This recipe is ideal for meal prep. You can assemble the entire stew in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time because the ingredients start cold. Alternatively, cook the stew fully, let it cool, and refrigerate or freeze for later.

Serving ideas

Serve the stew hot in shallow bowls, with a spoon to capture every bit of the thick sauce. A side of crusty bread or garlic toast is perfect for dipping. You can also spoon it over cooked rice, egg noodles, or mashed potatoes to make it even more filling. A dollop of sour cream or a sprinkle of fresh parsley would be a nice touch, though the video shows it plain.

This stew is a complete meal on its own, but it pairs well with a simple green salad dressed with vinaigrette to cut through the richness.

For a family dinner, set out extra paprika and hot sauce so everyone can adjust the heat. The leftovers are excellent the next day, either reheated as is or used as a filling for stuffed peppers or a topping for baked potatoes.

Frequently asked questions

Recipe card

Slow Cooker Cabbage Roll Stew with Ground Turkey

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 1 1/2 lb ground turkey
• 1 medium head green cabbage, chopped
• 1 medium yellow onion, diced
• 2 tsp paprika
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce

Instructions

1. Place the ground turkey in the bottom of a 6-quart slow cooker. Break it into large crumbles with a wooden spoon or your hands so it covers the bottom evenly. There is no need to brown it first; the slow cooker will cook it through.
2. Add the chopped cabbage and diced onion on top of the turkey. Do not stir yet; layering helps the cabbage steam and soften as it cooks. The slow cooker will be very full, but the cabbage will wilt down.
3. Sprinkle the paprika and minced garlic over the cabbage and onion. Use the back of a spoon to spread the garlic around a little, but do not stir deeply. The paprika will color the top of the stew as it cooks.
4. Pour the crushed tomatoes and tomato sauce over everything. Do not stir. The tomatoes will create a liquid layer that slowly bubbles up through the cabbage as the slow cooker heats.
5. Place the lid on the slow cooker and set it to low. Cook for 6 to 8 hours, until the cabbage is tender and the turkey is fully cooked through. Do not open the lid during the first 4 hours to keep the heat steady.
6. After 6 hours, stir the stew well. Check that the ground turkey is no longer pink and has reached an internal temperature of 165°F (74°C) on an instant-read thermometer. The cabbage should be soft but not mushy.
7. Taste the stew and add salt and pepper if needed. The tomatoes and paprika provide a sweet, savory base, but you may want a little extra salt to brighten the flavors. Stir well after seasoning.
8. Ladle the stew into shallow bowls. Serve hot, with a spoon for the thick sauce. The stew will thicken slightly as it cools. Enjoy as is, or with a side of crusty bread for dipping.

Estimated nutrition per serving

Calories

310

Protein

28 g

Carbohydrates

28 g

Fat

11 g

Automatic estimate from the ingredient list, not laboratory-verified.