Turkey Stuffed CabbageEn 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.
Serving Size2 rolls eachCalories
9 gSaturated Fat3 gCholesterol
266 mgServings5IngredientsMeasuresCabbage1 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 tablespoonDirectionsRinse 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.