Turkey_Stuffed_Cabbage.jpg

Turkey Stuffed Cabbage

Turkey Stuffed Cabbage Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 small organic onions
  • 1 Tbsp. organic lemon juice
  • 1 medium organic carrot, sliced
  • 1 head medium organic green cabbage
  • 1 slice Food for Life Brown Rice Bread
  • 1 oz. c. Eden Foods Organic Diced Tomatoes with Roasted Onion (14.5 oz)
  • 16 oz. pastured turkey, ground
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. Celtic sea salt
Instructions
  1. Rinse and core cabbage. Dice one onion and slice the other.
  2. Lightly toast bread. Then pulse in a Magic Bullet or food processor to crumb consistency.
  3. Carefully remove 10 outer leaves of cabbage, place in saucepan and cover with ¼ cup boiling water. Simmer 5 minutes. Remove and drain cooked cabbage leaves on a clean kitchen towel.
  4. Shred ½ cup of raw cabbage and set aside.
  5. In a safe nonstick skillet, add the ground turkey and diced onion and cook over medium high to brown. Drain fat.
  6. Place cooked and drained meat mixture, bread crumbs, salt and pepper in mixing bowl. Drain tomatoes, reserving liquid, and add ½ cup tomato juice from can to meat mixture. Mix well.
  7. Place ¼ cup filling on each parboiled, drained cabbage leaf. Roll up and place folded side down in skillet.
  8. Add tomatoes, sliced onion, 1 cup water, shredded cabbage, and carrot. Cover and simmer about 1 hour (or until cabbage is tender), basting occasionally.
  9. Serve.
 

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Nutrient Information Per Batch

1073.4 kcal Calories, 561.08 mg Calcium, 117.25 g Carbohydrate, 291.2 mg Cholesterol, 16.02 g Total Fat, 36.94 g Fiber, 13.55 mg Iron, 307.5 mg Magnesium 4540.65 mg Potassium, 117.33 g Protein,122.23 mcg Selenium, 1246.36 mg Sodium, 56.98 g Sugars, 12.65 mg Zinc, 4.65g Saturated fat, 0 trans Fat, 2.92 g Monounsaturated fats, 3.97 g Polyunsaturated fats, 15085.6 IU Vitamin A, 3.49 mg Vitamin B6, 1.93 mcg Vitamin B12, 422.63 mg Vitamin C, 0 IU Vitamin D, 3.37 Vitamin E, 711.61 mcg Vitamin K, 469.52 mcg Folate,1.34 mg Vitamin B1(Thiamin),28.65 mg Vitamin B3(Niacin),1.33 mg Vitamin B2(Riboflavin), 18200.6 mcg Lycopene, 435.54 mcg Lutein and Zeaxanthin, 0.1 g ALA, 0 g EPA, 0.09 gDHA,1172.74 mg Phosphorous, 1.84 mg Manganese, 2420.61 mcg Alpha carotene, 5437.51 mcg Beta carotene, 0.92 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Gluten
  • No Nuts
  • No Seeds
  • No Soy
  • No Dairy
  • No Corn
  • No Peanuts
  • No Legumes
  • No Eggs
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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