Turkey Stuffed Cabbage
Recipe Image
Makes:
5
servings
Total Cost:
$$$$
Turkey and ground beef stuffed cabbage leaves are cooked and topped with a sweet and savory sauce of veggies, lemon juice, and brown sugar.
Ingredients
- 1 head of cabbage
- 1/2 pound ground beef (90% lean)
- 1/2 pound ground turkey (85% lean)
- 1 small onion (minced)
- 1 slice whole wheat bread (stale, crumbled)
- 1 tablespoon lemon juice
- 1 cup water
- 1/8 teaspoon black pepper
- 1 can diced tomatoes, low-sodium (14.5 oz)
- 1 onion (small, sliced)
- 1 cup water
- 1 carrot (medium, sliced)
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon corn starch
Directions
- Wash hands with soap and water.
- 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 towels.
- Shred 1/2 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 into mixing bowl.
- Drain tomatoes, reserving liquid, and add 1/2 cup of tomato juice from can to meat mixture. Mix well; then place 1/4 cup of filling on each parboiled, drained cabbage leaf. Place folded side down in large skillet.
- In skillet top cabbages with 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.
A Healthier You: Based on the Dietary Guidelines for Americans
US Department of Health and Human Services
Office of Disease Prevention and Health Promotion
