Turkey-Stuffed Cabbage Recipe

Get a good start toward a healthy heart by eating better. Rather than eating frozen dinners or stopping off at a fast food restaurant, make your meals. If weeknights are too hectic to cook, put together some meals on Sunday with the idea of having leftovers to stick in the fridge or freezer. (Meat is good for two to three days in the fridge.) Divide the leftovers into singe-serve containers so anyone in your family can grab some grub and zap it in the microwave.

Try this tasty Turkey-Stuffed Cabbage, which has a robust flavor. You won't miss the salt or fat.

1. 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 toweling.
2. Shred 1/2 cup of raw cabbage and set aside.
3. Brown ground beef and turkey and minced onion in skillet. Drain fat.
4. Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl.
5. Drain tomatoes, reserving liquid, and add 1/2 cup tomato juice from can to meat mixture. Mix well, then place 1/4 cup filling on each parboiled, drained cabbage leaf. Place folded side down in skillet.
6. Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about one hour (or until cabbage is tender), basting occasionally.
7. Remove cabbage rolls to serving platter, keep warm.
8. 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.

Yield: 5 servings
Serving size: 2 rolls each

Each serving provides:

Calories: 257
Total fat: 9 g
Saturated fat: 3 g
Cholesterol: 54 mg
Sodium: 266 mg

Related Articles A Quick and Realistic Look at High Blood Pressure What Is High Blood Pressure? Turning the Juice on Blood Pressure Eating Toward a Healthy Weight

External Source National Heart, Lung and Blood Institute

This article was reviewed and updated June 2007.

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