Turkey Stuffed Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
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
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: 10 servings--Serving Size: 1 roll 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: 10 servings--Serving Size: 1 roll each
Nutritional Info Amount Per Serving
- Calories: 155.5
- Total Fat: 6.2 g
- Cholesterol: 37.5 mg
- Sodium: 76.1 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.6 g
- Protein: 13.0 g
Member Reviews
-
2GIRLS4MOM
I 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
-
HAWKTHREE
The hardest part of working with ground poultry is its tendency to clump when browning it. I agree with OMAIZZY's tip because I grew up in Pittsburgh where every pig in a blanket began with steaming the cabbage. This is an easy recipe to make go very low carb by eliminating the red peppers - 6/5/16
-
G1NNY7
My husband and I enjoyed this. I did steam the cabbage head to remove the ten leaves. I think it needs salt. Also, in the ingredients, the one tablespoon of lemon juice is written twice, as if one of those tablespoons should have been added in the stuffing. Could we get clarification? - 8/7/14