Turkey Stuffed Cabbage
From Astra 11 years agoIngredients
cabbage Leaves
- 1 head cabbage shopping list
Meat Mixture
- 1/2 lb. lean ground beef shopping list
- 1/2 lb. lean ground turkey shopping list
- 1 small onion, minced shopping list
Combine with Meat Mixture
- 1 slice stale whole wheat bread, crumbled shopping list
- 1 tablespoon lemon juice shopping list
- 1/4 cup water shopping list
- 1/8 teaspoon black pepper shopping list
For the Sauce
- 1 can (16 oz.) diced tomatoes shopping list
- 1 small onion sliced shopping list
- 1 cup water shopping list
- 1 medium carrot, sliced shopping list
Finishing Sauce
- 1 tablespoon lemon juice shopping list
- 2 tablespoons brown sugar shopping list
- 1 tablespoon cornstarch shopping list
How to make it
- 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.
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