Turkey Stuffed Cabbage
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 1 3/4 hours |
| Servings |
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Ingredients
- 1 head cabbage
- 1/2 lb. 99 percent fat-free ground turkey
- 1/2 lb. lean ground beef
- 1 small onion, minced
- 1 slice stale whole-wheat bread, crumbled
- 1 1/4 cups water, divided
- 1/8 teaspoon ground black pepper
- 1 can (16 oz) no-salt-added diced tomatoes
- 1 small onion, sliced
- 1 medium carrot, sliced
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
Ingredients
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Instructions
- Rinse and core the cabbage. Carefully remove 10 outer leaves, place them in a saucepan, and cover with water. Bring to a boil, and simmer for 5 minutes. Remove and drain cooked cabbage leaves on paper towels.
- Shred ½ cup of the raw cabbage, and set aside.
- Brown ground turkey, ground beef, and minced onion in a skillet. Drain off the fat.
- Combine meat mixture, bread crumbs, ¼ cup water, and black pepper in a mixing bowl. Drain the tomatoes, reserving liquid, and add ½ cup of the liquid to the meat mixture (set aside the tomatoes). Mix well.
- To assemble cabbage rolls: Place ¼ cup filling near the edge of each cooked cabbage leaf. Roll up the leaf, tucking in the sides to keep the filling inside. Place folded side down in a large skillet; arrange cabbage rolls side-by-side.
- On top of the assembled cabbage rolls, add tomatoes, sliced onion, 1 cup water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.
- Remove the cabbage rolls to a serving platter, and keep warm.
- Mix lemon juice, brown sugar, and cornstarch together in a small bowl. Add to the vegetables and liquid in the skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.
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