Turkey Stuffed Cabbage

• 1 headgreen cabbage
• 8 ozground beef, 90% lean
• 8 ozground turkey, 85% lean
• 1 yellow onion, minced
• 1 slicesandwich bread, stale, crumbled
• 1 tbsplemon
• 1 cupwater
• 1/8 tspblack pepper
• 1 candiced tomatoes, 14.5 oz
• 1 yellow onion, small, sliced
• 1 cupwater
• 1 carrot, medium, sliced
• 1 tbsplemon
• 2 tbspbrown sugar
• 1 tbspcornstarch

quantities scale with servings

Method

1. 1

   Wash hands with soap and water.

2. 2

   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 towels.

3. 3

   Shred 1/2 cup of raw cabbage and set aside.

4. 4

   Brown ground beef and turkey and minced onion in skillet. Drain fat.

5. 5

   Place cooked and drained meat mixture, bread crumbs, water, and pepper into mixing bowl.

6. 6

   Drain tomatoes, reserving liquid, and add 1/2 cup of tomato juice from can to meat mixture. Mix well; then place 1/4 cup of filling on each parboiled, drained cabbage leaf. Place folded side down in large skillet.

7. 7

   In skillet top cabbages with tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.

8. 8

   Remove cabbage rolls to serving platter; keep warm.

9. 9

   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.