Ingredients Jump to Instructions ↓

  1. 1 Cabbage

  2. 1/2 lb 227g / 8oz Lean ground beef

  3. 1/2 lb 227g / 8oz Ground turkey

  4. 1 lb 454g / 16oz Onion - minced (large)

  5. 1 Stale whole-wheat bread - grated

  6. 1/4 cup 59ml Water

  7. 1/8 teaspoon 0.6ml Black pepper

  8. 16 oz 454g Diced tomatoes

  9. 1 oz 28g Onion - sliced (medium)

  10. 1 cup 237ml Water

  11. 1 cup 110g / 3.9oz Carrot - sliced (medium)

  12. 1 tablespoon 15ml Lemon juice

  13. 2 tablespoons 30ml Brown sugar

  14. 1 tablespoon 15ml Cornstarch

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. 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 in mixing bowl. 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. 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.


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