Turkey Stuffed Cabbage
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 286.2
- Total Fat: 11.7 g
- Cholesterol: 84.2 mg
- Sodium: 1,180.1 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.4 g
- Protein: 27.1 g
View full nutritional breakdown of Turkey Stuffed Cabbage calories by ingredient
Number of Servings: 4
Ingredients
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1 Medium cabbage, 1/2 cup water, 1/4 cup bread crumbs, 1 medium carrot, grated, 1 medium onion, finely chopped, 1 garlic clove minced, 1 large egg white lightly beaten, 1/2 tsp salt, 1/4 tsp black pepper, 2 cups tomato sauce, 1 lb. raw ground turkey.
Directions
Freeze cabbage for a few hours, remove from freezer and let thaw, cabbage will be limp. Tear off 8 cabbage leafs, cut the thickest, white portion of the spine off each leaf to make it pliable and easy to fold, set aside, also chop remaining cabbage; set aside.
Combine ground turkey, water, bread crumbs, onion, carrot, minced garlic, lightly beaten egg white, salt and pepper mix well.
Spoon about 1/4 cup of turkey mixture onto the center of each leaf. Fold.
On medium-high heat in a large stock pot add rolls, remaining cabbage, and tomato sauce bring to simmer. Reduce heat to low, cover and cook until cooked throughout, checking every 15 min and gently stiring to prevent sticking. Cook about 1 hr. (if sauce thickens or reduces, simply add water). Yields 2 rolls per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user JMGASQUE.
Combine ground turkey, water, bread crumbs, onion, carrot, minced garlic, lightly beaten egg white, salt and pepper mix well.
Spoon about 1/4 cup of turkey mixture onto the center of each leaf. Fold.
On medium-high heat in a large stock pot add rolls, remaining cabbage, and tomato sauce bring to simmer. Reduce heat to low, cover and cook until cooked throughout, checking every 15 min and gently stiring to prevent sticking. Cook about 1 hr. (if sauce thickens or reduces, simply add water). Yields 2 rolls per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user JMGASQUE.