This hearty entree uses half ground turkey and half lean ground beef and no added salt for a lower fat and lower salt taste treat.

Nutrition Facts

Serving Size2 rolls each
Total Fat9 g
Saturated Fat3 g
Cholesterol54 mg
Sodium266 mg

Servings and Times


Ingredients and Preparation

Cabbage1 head
Lean ground beef½ pound
Ground turkey½ pound
Onion, minced1 small
Stale whole wheat bread, crumbled1 slice
Water¼ cup
Black pepper1/8 teaspoon
Diced tomatoes1 can (16 ounces)  
Onion, sliced1 small
Water1 cup
Carrot, sliced1 medium
Lemon juice1 tablespoon
Brown sugar2 tablespoons
Cornstarch1 tablespoon
  1. Directions
  2. 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.
  3. Shred ½ cup of raw cabbage and set aside.
  4. Brown ground beef and turkey and minced onion in skillet. Drain fat.
  5. Place cooked and drained meat mixture, bread crumbs, water, and pepper in mixing bowl.
  6. Drain tomatoes, reserving liquid, and add ½ cup tomato juice from can to meat mixture. Mix well; then place ¼ cup filling on each parboiled, drained cabbage leaf. Place folded side down in skillet.
  7. Add tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.
  8. Remove cabbage rolls to serving platter, keep warm.
  9. 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.