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Recipe: Autumn Stuffed Cabbage
Similar Categories: Autumn, Stuffed, Cabbage
Autumn Stuffed Cabbage
1 head cabbage
1/2 pound lean ground beef
1/2 pound 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 ounces) diced tomatoes
1 small onion, sliced
1 cup water
1 medium carrot, sliced
1 tablespoon lemon juice
2 tablespoons brown sugar
1 tablespoon cornstarch
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 1/2 cup of raw cabbage and set aside.
Brown ground beef, ground 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 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.
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.
Makes 5 servings
Nutritional values per serving:
Calories: 257
Fat: 9 grams
Cholesterol: 54 milligrams
Sodium: 266 milligrams
1 head cabbage
1/2 pound lean ground beef
1/2 pound 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 ounces) diced tomatoes
1 small onion, sliced
1 cup water
1 medium carrot, sliced
1 tablespoon lemon juice
2 tablespoons brown sugar
1 tablespoon cornstarch
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 1/2 cup of raw cabbage and set aside.
Brown ground beef, ground 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 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.
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.
Makes 5 servings
Nutritional values per serving:
Calories: 257
Fat: 9 grams
Cholesterol: 54 milligrams
Sodium: 266 milligrams
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