Turkey Stuffed Cabbage

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

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

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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