Turkey Stuffed Cabbage

• 1 head cabbage

• ½ lb 99 percent fat-free ground turkey

• ½ lb lean ground beef

• 1 small onion, minced

• 1 slice stale whole-wheat bread, crumbled

• 1¼ C water, divided

• ⅛ tsp ground black pepper

• 1 can (16 oz) no-salt-added diced tomatoes

• 1 small onion, sliced

• 1 medium carrot, sliced

• 1 Tbsp lemon juice

• 2 Tbsp brown sugar

• 1 Tbsp cornstarch

Directions

• 1

  Rinse and core the cabbage. Carefully remove 10 outer leaves, place them in a saucepan, and cover with water. Bring to a boil, and simmer for 5 minutes. Remove and drain cooked cabbage leaves on paper towels.

• 2

  Shred ½ cup of the raw cabbage, and set aside.

• 3

  Brown ground turkey, ground beef, and minced onion in a skillet. Drain off the fat.

• 4

  Combine meat mixture, bread crumbs, ¼ cup water, and black pepper in a mixing bowl. Drain the tomatoes, reserving liquid, and add ½ cup of the liquid to the meat mixture (set aside the tomatoes). Mix well.

• 5

  To assemble cabbage rolls: Place ¼ cup filling near the edge of each cooked cabbage leaf. Roll up the leaf, tucking in the sides to keep the filling inside. Place folded side down in a large skillet; arrange cabbage rolls side-by-side.

• 6

  On top of the assembled cabbage rolls, add tomatoes, sliced onion, 1 cup water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.

• 7

  Remove the cabbage rolls to a serving platter, and keep warm.

• 8

  Mix lemon juice, brown sugar, and cornstarch together in a small bowl. Add to the vegetables and liquid in the skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.