Serves 5
279 cal · 105 min
Turkey Stuffed Cabbage
Recipe GLPR03dc63d30636e9
Tender cabbage leaves wrapped around a savory filling of ground turkey and beef, simmered in a tangy tomato sauce with fresh vegetables and finished with a lightly sweet lemon glaze. A comforting, homestyle main dish perfect for family dinners.
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Ingredients
1 head of green cabbage
1/2 pound ground beef (90% lean)
1/2 pound ground turkey (85% lean)
1 small onion, minced
1 slice whole wheat bread, stale and crumbled
1 tablespoon lemon juice
1/4 cup water
1/8 teaspoon black pepper
1 can (14.5 oz) low-sodium diced tomatoes
1 small onion, thinly sliced
1 cup water
1 medium carrot, sliced
1 tablespoon lemon juice (for sauce)
2 tablespoons brown sugar
1 tablespoon cornstarch
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Rinse the cabbage under cold water and carefully core out the base using a sharp knife, then remove the 10 outermost leaves by gently peeling them away from the head.
Place the 10 cabbage leaves in a large saucepan and cover completely with boiling water.
Simmer the leaves for 5 minutes until they become tender and pliable, then remove with tongs and drain on paper towels.
From the remaining raw cabbage, shred 1/2 cup and set aside for the braising liquid.
In a large skillet over medium-high heat, brown the ground beef, ground turkey, and minced onion together, breaking the meat into small crumbles as it cooks, for about 8–10 minutes until no pink remains.
Drain off any excess fat from the skillet, then transfer the cooked meat mixture to a large mixing bowl.
Drain the canned tomatoes in a sieve, reserving the liquid. Add 1/2 cup of the reserved tomato juice to the meat mixture along with the crumbled bread, 1/4 cup water, lemon juice, and black pepper; stir until well combined.
Place 1/4 cup of the meat filling onto the center of each parboiled cabbage leaf, then fold in the sides and roll tightly from bottom to top.
Place the filled rolls seam-side down in the same large skillet used for browning the meat.
Top the cabbage rolls with the drained tomatoes, sliced onion, 1 cup water, shredded raw cabbage, and carrot slices, distributing the vegetables evenly around and over the rolls.
Cover the skillet and simmer over medium-low heat for about 1 hour, or until the cabbage leaves are very tender and easily pierce with a fork; baste the rolls with the cooking liquid occasionally.
Using a slotted spoon, carefully transfer the cabbage rolls to a serving platter and cover loosely with foil to keep warm.
In a small bowl, whisk together the lemon juice, brown sugar, and cornstarch until smooth with no lumps.
Pour the cornstarch mixture into the skillet with the vegetables and cooking liquid, stirring constantly over medium heat until the sauce thickens and becomes clear, about 2–3 minutes.
Pour the thickened sauce and vegetables over the warm cabbage rolls and serve immediately.
