Ingredients
1 head of cabbage
1/2 pound lean ground beef (90% lean)
1/2 pound ground turkey (85% lean)
1 onion (small, minced)
1 slice whole wheat bread (stale, crumbled)
1 tablespoon lemon juice
1 cup water
1/8 teaspoon black pepper
1 can diced tomatoes (14.5 oz)
1 onion (small, sliced)
1 cup water
1 carrot (medium, sliced)
1 tablespoon lemon juice
2 teaspoons brown sugar (2 Tablespoons)
1 tablespoon corn starch
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 towels.
- Shred 1/2 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 into mixing bowl.
- 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 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.
