Autumn Stuffed Cabbage
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INGREDIENTS 1 head cabbage 1/2 pound lean ground beef 1/2 pound ground turkey or pork 1 small onion, minced 1 slice stale whole-wheat bread, crumbled 1/4 cup water 1/8 teaspoon freshly ground black pepper 1 (16-ounce) can diced tomatoes 1 small onion, sliced 1 cup water 1 medium carrot, sliced 2 tablespoons brown sugar 1 tablespoon cornstarch 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 raw cabbage and set aside. Brown ground beef and turkey/pork, and minced onion in skillet. Drain fat. Place cooked and drained meat mixture, bread crumbs, water, and pepper in a 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 for 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 a small bowl. Add to vegetables and liquid in skillet and cook, stirring occasionally, until thickened and clear. Serve over cabbage rolls.