What's Cookin? Tuesday - Turkey Stuffed Cabbage

Kareen Patterson, Nutrition Program Assistant

Eat Your Colors

Fruits and vegetables come in a rainbow of colors. Eat a variety of colorful fruits and vegetables every day-red, yellow/orange, white, green and blue/purple. These may lower your risk of some cancers. Cabbages come in a variety of colors including green, white, yellow, red and purple. However, their nutritional content classifies them in the green and blue/purple color groups.

GREEN helps maintain vision health and strong bones and teeth. Examples of GREEN fruits and vegetables are: Green, Chinese and Savoy cabbages; kohlrabi; kale; broccoli; Brussels sprouts; cherimoya; avocados; chard; mustard greens; green beans; peas; collard greens.

BLUE/ PURPLE helps maintain healthy aging, memory, function and urinary tract health. Examples of BLUE/ PURPLE fruits and vegetables are: Purple and red cabbages; eggplant; plums; figs; raisins; blueberries, purple grapes.

Try out this fantastic Cabbage Recipe, and Eat Your Colors!

Turkey Stuffed Cabbage

Ingredients:

1 head cabbage

1/2 pound lean ground beef

1/2 pound ground turkey

1 small onion, minced

1 slice stale whole wheat bread, crumbled

1 Tablespoon lemon juice

1/4 cup water

1/8 teaspoon black pepper

1 can (16 oz) diced tomatoes

1 small onion, sliced

1 cup water

1 medium carrot, sliced

1 Tablespoon lemon juice

2 Tablespoons brown sugar

1 Tablespoon corn starch

Instructions:

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 towels.

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 into mixing bowl.

5. Drain tomatoes, reserving liquid, and add 1/2 cup of tomato juice from can to meat mixture. Mix well; then place 1/4 cup of 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 1 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.

Cost:

Per Recipe: $ 5.32

Per Serving: $ 1.06