Nutritional Info
- Amount Per Serving
- Calories: 269.5
- Total Fat: 10.2 g
- Cholesterol: 27.2 mg
- Sodium: 142.1 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 7.3 g
- Protein: 23.7 g
View full nutritional breakdown of Turkey Stuffed Cabbage calories by ingredient
Turkey Stuffed Cabbage
This is a SparkPeople.com Recipe (what's this)
Introduction
This hearty entrée uses half ground turkey and half lean ground beef and no added salt for a lower fat and salt tasty treat. This hearty entrée uses half ground turkey and half lean ground beef and no added salt for a lower fat and salt tasty treat.Ingredients
- 1 head cabbage
- 1/2 lb. lean ground beef
- 1/2 lb. ground turkey
- 1 small onion, minced
- 1 slice stale whole wheat bread, crumbled
- 1 tablespoon lemon juice
- 1/4 cup water
- 1/8 teaspoon black pepper
- 1 can (16 oz.) diced tomatoes
- 1 small onion sliced
- 1 cup water
- 1 medium carrot, sliced
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
Directions
1. 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.
2. Shred 1/2 cup of raw cabbage and set aside.
3. Brown ground beef and turkey and minced onion in skillet. Drain fat.
4. Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl.
5. Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice from can to meat mixture. Mix well; then place 1/4 cup filling on each parboiled, drained cabbage leaf. Place folded side down in skillet.
6. Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.
7. Remove cabbage rolls to serving platter, keep warm.
8. 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.
Yield: 5 servings--Serving Size: 2 rolls each
2. Shred 1/2 cup of raw cabbage and set aside.
3. Brown ground beef and turkey and minced onion in skillet. Drain fat.
4. Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl.
5. Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice from can to meat mixture. Mix well; then place 1/4 cup filling on each parboiled, drained cabbage leaf. Place folded side down in skillet.
6. Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.
7. Remove cabbage rolls to serving platter, keep warm.
8. 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.
Yield: 5 servings--Serving Size: 2 rolls each
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Member Ratings For This Recipe
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11 of 11 people found this review helpfulLooks good and I'll definitely try it; however, here's a tip for making cabbage rolls that makes it a whole lot easier. Instead of 'carefully peeling off 10 leaves', place the head of cabbage in a large pot and steam for a few minutes. The leaves will then just lift off easily. - 11/23/08
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11 of 11 people found this review helpfulI made this tonight. I would recomend adding 1 tbs garlic and some oregano to the meat mixture. i also used 1/2 cup white wine in the sauce mix, and after rolling the leaves, i baked it for 30 mins at 350. easier then trying to get them to hold together in the skillet. - 7/8/08
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7 of 7 people found this review helpfulI have had caggage rolls before, or as my german grandmother called them "pigs in a blanket" . Grandma always put cabbage in the freezer instead of boiling and then you don't have to wait for them to cool down to use. Just thaw the day that you want to make them and the leaves are ready to go. - 5/27/08
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3 of 3 people found this review helpful -
Incredible!
2 of 2 people found this review helpful -
1 of 1 people found this review helpful -
Very Good
1 of 1 people found this review helpful -
Incredible!
1 of 1 people found this review helpful -
Very Good
1 of 1 people found this review helpful -
Very Good
1 of 1 people found this review helpful -
Very Good
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Incredible!
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Incredible!
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Incredible!
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Very Good
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Incredible!
Loved this recipe. It was a bit time consuming but worth it. I made a couple of changes 1) I added 3 small carrots and 2 celery stalks to the turkey mixture. 2) I filled the rolls with 1/3 c of the turkey mixture. 1/4 was just to small. My whole fam loved this, I will make it again! - 7/4/11
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