What's Cooking Sunday: Turkey-Stuffed Cabbage

Because of St Patrick’s Day last week, cabbage heads were 39 cents at the grocery store. I’m no dummy – that’s a lot of cabbage for not much lettuce! I love stuffed cabbage rolls, but don’t think to make them very often. We had them this week and oh, boy, they were goooooood.

Turkey-Stuffed Cabbage Rolls with Tangy Red Sauce
Serves 6
Preheat oven to 350 degrees

12 large cabbage leaves

Filling:
1 pound lean ground turkey
¾ C cooked rice
½ C finely chopped onion
½ C finely chopped carrots
1 egg, beaten
1 T lemon juice
2 T Worcestershire sauce
1 T Dijon mustard
2 tsp salt
1 tsp ground black pepper
½ C milk

Sauce:
1 8-oz can tomato sauce
1 14 ½ oz can diced tomatoes, undrained
3 T sugar
2 T vinegar
½ C water
2 T cornstarch mixed with ¼ C cold water

Drop cabbage leaves into boiling water, cover and cook 3 minutes. Drain well. For filling, combine ground turkey, rice, onion, carrots, egg, lemon juice, Worcestershire sauce, mustard, salt, pepper, and milk. Mix well and divide into 12 portions. Place one portion in each cabbage leaf and roll up around filling. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and ½ C and pour over cabbage rolls in baking dish. Cover and bake for 40-45 minutes.

Remove rolls from pan and transfer the juices to a saucepan. Place over medium heat. Stir cornstarch and water mixture into the saucepan. Bring to a boil, and stir until thickened. Pour over rolls and serve.