• Turkey Stuffed Cabbage

    This hearty entree uses half ground turkey and half lean ground beef and no added salt for a lower fat and lower salt taste treat.

    Nutrition Facts

    Serving Size 2 rolls each
    Calories 257
    Total Fat 9 g
    Saturated Fat 3 g
    Cholesterol 54 mg
    Sodium 266 mg

    Servings and Times

    Servings 5

    Ingredients and Preparation

    Ingredients Measures
    Cabbage 1 head
    Lean ground beef ½ pound
    Ground turkey ½ pound
    Onion, minced 1 small
    Stale whole wheat bread, crumbled 1 slice
    Water ¼ cup
    Black pepper 1/8 teaspoon
    Diced tomatoes 1 can (16 ounces)  
    Onion, sliced 1 small
    Water 1 cup
    Carrot, sliced 1 medium
    Lemon juice 1 tablespoon
    Brown sugar 2 tablespoons
    Cornstarch 1 tablespoon
    1. Rinse and core cabbage. Carefully remove 10 outer leaves, place in saucepan and cover with boiling water. Simmer 5 minutes. Remove and drain cooked cabbage leaves on paper toweling.
    2. Shred ½ cup of raw cabbage and set aside.
    3. Brown ground beef and turkey and minced onion in skillet. Drain fat.
    4. Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl.
    5. Drain tomatoes, reserving liquid, and add ½ cup tomato juice from can to meat mixture. Mix well; then place ¼ cup filling on each parboiled, drained cabbage leaf. Place folded side down in skillet.
    6. Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.
    7. Remove cabbage rolls to serving platter, keep warm.
    8. Mix lemon juice, brown sugar, and cornstarch together in small bowl. Add to vegetables and liquid in skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.
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