Turkey Stuffed Cabbage
En Español (Spanish Version)

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 Size2 rolls eachCalories257Total Fat9 gSaturated Fat3 gCholesterol54 mgSodium266 mg
Servings and Times
Ingredients and Preparation
IngredientsMeasuresCabbage1 headLean ground beef½ poundGround turkey½ poundOnion, minced1 smallStale whole wheat bread, crumbled1 sliceWater¼ cupBlack pepper1/8 teaspoonDiced tomatoes1 can (16 ounces)  Onion, sliced1 smallWater1 cupCarrot, sliced1 mediumLemon juice1 tablespoonBrown sugar2 tablespoonsCornstarch1 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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