This hearty entree uses half ground turkey and half lean ground beef and no added salt for a lower fat and lower salt taste treat.
Nutrition Facts| Serving Size | 2 rolls each | | Calories | 257 | | Total Fat | 9 g | | Saturated Fat | 3 g | | Cholesterol | 54 mg | | Sodium | 266 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Cabbage | 1 head | | Lean ground beef | ½ pound | | Ground turkey | ½ pound | | Onion, minced | 1 small | | Stale whole wheat bread, crumbled | 1 slice | | Water | ¼ cup | | Black pepper | 1/8 teaspoon | | Diced tomatoes | 1 can (16 ounces) | | Onion, sliced | 1 small | | Water | 1 cup | | Carrot, sliced | 1 medium | | Lemon juice | 1 tablespoon | | Brown sugar | 2 tablespoons | | Cornstarch | 1 tablespoon |
Directions - 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.
- Shred ½ 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 in mixing bowl.
- Drain tomatoes, reserving liquid, and add ½ cup tomato juice from can to meat mixture. Mix well; then place ¼ cup filling on each parboiled, drained cabbage leaf. Place folded side down in skillet.
- Add 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.
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