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 |
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 |
Lemon juice | 1 tablespoon |
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 |
- Directions
- 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.
- Shred ½ cup of raw cabbage and set aside.
- Brown ground beef and turkey and minced onion in skillet. Drain fat.
- Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl.
- 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.
- Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.
- Remove cabbage rolls to serving platter, keep warm.
- 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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