Serving Size:
1 cup or 1/6th cabbage

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein


  • 1 medium-head green cabbage
  • 12 ounces ground turkey, 7% fat
  • 3 ounces turkey sausage
  • 1/4 cup onion, minced
  • 1/4 cup green bell pepper, minced
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Mrs. Dash® extra spicy herb seasoning


  1. Preheat oven to 350° F.
  2. Remove core from cabbage and cut out 3 cups of cabbage from the inside to make a cavity for stuffing.
  3. Combine turkey, sausage, onion, bell pepper, Worcestershire sauce and herb seasoning in a bowl. Mix well then stuff into cabbage.
  4. Insert 4 to 5 toothpicks around outside of cabbage to anchor it. Place with stuffed end up into a deep, ovenproof pot. 
  5. Pour 1/2-cup water into bottom of pot, cover with a lid and bake 45 minutes or until ground turkey temperature reaches 175° F. 
  6. Remove from oven and let rest 10 minutes before cutting into 6 equal servings.

Helpful hints

  • Make coleslaw out of the leftover cabbage that was removed to make the cavity for the turkey stuffing.
  • Select spicy hot turkey sausage for more flavor.
  • Sausage is higher in sodium and phosphorus that many other meats. When used in small amounts, it may be included in recipes that meet the goals of a kidney diet. 
  • Divide leftover sausage into 1-1/2-ounce portions and freeze for later use.

Nutrients per serving

Calories 151

Protein 15 g

Carbohydrates 7 g

Fat 7 g

Cholesterol 46 mg

Sodium 194 mg

Potassium 442 mg

Phosphorus 168 mg

Calcium 50 mg

Fiber 2.0 g

Kidney and kidney diabetic food choices

  • 2 meat
  • 1 vegetable, medium potassium

Carbohydrate choices


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