Recipe: Turkey and Beef Stuffed Cabbage
This recipe is low in sodium and saturated fats, however excessive in lean protein and iron. It’s a good way to make this conventional Irish dish leaner — but nonetheless filling and flavorful!
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Substances
1 head of cabbage
½ pound lean floor beef
½ pound floor turkey
1 small onion, minced
1 slice stale entire wheat bread, crumbled
1 tablespoon lemon juice
¼ 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
Instructions
- Rinse and core cabbage. Fastidiously take away 10 outer leaves, place in saucepan and canopy with boiling water. Simmer 5 minutes. Take away and drain cooked cabbage leaves on paper toweling.
- Shred ½ cup of uncooked cabbage and put aside.
- Brown floor beef and turkey, and minced onion in skillet. Drain fats.
- Place cooked and drained meat combination, bread crumbs, water and pepper in mixing bowl.
- Drain tomatoes, reserving liquid, and add ½ cup tomato juice from can to meat combination. Combine nicely; then place ¼ cup filling on every parboiled, drained cabbage leaf. Place folded aspect down in skillet.
- Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cowl and simmer about 1 hour (or till cabbage is tender), basting sometimes.
- Take away cabbage rolls to serving platter, and preserve heat.
- Combine lemon juice, brown sugar and cornstarch and cook dinner, stirring sometimes, till thickened and clear. Serve over cabbage rolls.
Dietary Evaluation
Makes 5 servings
Per serving (2 rolls):
Energy: 257
Whole fats: 9 g
Saturated fats: 3 g
Ldl cholesterol: 54 mg
Sodium: 266 mg
