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home > recipes > meat > turkey oatmeal stuffed cabbage
from NY, US 1 medium head of cabbage 1 lb ground turkey 1 small onion minced 1 small sweet carrot fine grated 1 stalk of celery finely chopped 2 cloves garlic chopped 2 eggs 1/4 cup tomato product ( salsa , catsup, paste etc. ) salt , pepper, chopped parsley, cumin to taste 1 to 2 cups quick cooking oats as need to bind mixture Simple cabbage sauce: 1 large can of tomato puree 1/2 cup brown sugar fresh lemon juice to taste salt and pepper extra cabbage chopped I enjoy using oatmeal instead of bread crumbs and enjoy the texture the oatmeal gives. Place cored cabbage in a pot and cover with water and a Tbs of oil and boil till leaves look softened and translucent. Remove and drain and cool. Make stuffing mixture. Combine everything but oats in a bowl and mix well. Add oats and mix until a meatloaf type mixture forms. Separate leaves from cabbage ( cut off tough ribs with kitchen shears) and place one heaping Tbs of mixture onto center of cabbage leaf and fold and mold cabbage into a roll or pocket over the meat. Place rolls seam side down in deep pan or casserole dish, repeating until all meat mixture used up. Combine sauce and brown sugar and lemon juice for a sweet sour taste. Heat to dissolve sugar. Pour over cabbage leaves. Chop some of remaining cabbage and place over the sauce. Seal with foil and bake 350 about 45 minutes or well heated. Tastes best when allowed to cool and reheated the following day. Serves 6 to 8.

Turkey Oatmeal Stuffed Cabbage


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(posted August 7, 2005)

from NY, US

1 medium head of
cabbage
1 lb ground
turkey
1 small
onion minced
1 small
sweet carrot fine grated
1 stalk of
celery finely chopped
2 cloves
garlic chopped
2
eggs
1/4 cup
tomato product ( salsa , catsup, paste etc. )
salt , pepper, chopped parsley, cumin to taste
1 to 2 cups quick cooking
oats as need to bind mixture
Simple cabbage sauce:
1 large can of
tomato puree
1/2 cup
brown sugar
fresh
lemon juice to taste
salt and pepper
extra
cabbage chopped

I enjoy using
oatmeal instead of
bread crumbs and enjoy the texture the oatmeal gives.
Place cored
cabbage in a
pot and cover with water and a Tbs of oil and boil till leaves look softened and translucent. Remove and drain and cool. Make stuffing mixture. Combine everything but oats in a bowl and mix well. Add oats and mix until a meatloaf type mixture forms. Separate leaves from cabbage ( cut off tough ribs with kitchen shears) and place one heaping Tbs of mixture onto center of cabbage leaf and fold and mold cabbage into a roll or pocket over the meat. Place rolls seam side down in deep pan or casserole dish, repeating until all meat mixture used up. Combine sauce and brown sugar and lemon juice for a sweet sour taste. Heat to dissolve sugar. Pour over cabbage leaves. Chop some of remaining cabbage and place over the sauce. Seal with foil and bake 350 about 45 minutes or well heated. Tastes best when allowed to cool and reheated the following day.
Serves 6 to 8.



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