Autumn Stuffed Cabbage (4 PTS)

Recipe Ingredients

1		Cabbage
1/2 lb	227g / 8oz	Lean ground beef
1/2 lb	227g / 8oz	Ground turkey
1 lb	454g / 16oz	Onion - minced (large)
1		Stale whole-wheat bread - grated
1/4 cup	59ml	Water
1/8 teaspoon	0.6ml	Black pepper
16 oz	454g	Diced tomatoes
1 oz	28g	Onion - sliced (medium)
1 cup	237ml	Water
1 cup	110g / 3.9oz	Carrot - sliced (medium)
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Brown sugar
1 tablespoon	15ml	Cornstarch

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.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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