Cabbage tends to be inexpensive usually going to a few cents per pound. When ground turkey is on sale, I buy it to make this or keep it in the freezer until I have everything ready to make this dish.
10 large cabbage leaves
1 pound ground turkey
1 small onion, minced (about 1/4 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 slice stale or toasted Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, crumbled
1 1/4 cups water
1/8 teaspoon ground black pepper
1 small onion, sliced (about 1/4 cup)
1/2 cup shredded cabbage
1 medium carrot, sliced (about 1/2 cup)
1 tablespoon lemon juice
2 tablespoons brown sugar
1 tablespoon cornstarch
- Place the cabbage leaves into a 4-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to medium. Cook for 5 minutes or until the cabbage is tender. Drain the cabbage leaves on paper towels.
- Cook the turkey and minced onion in a 10-inch skillet over medium-high heat until the turkey is well browned, stirring often to separate meat. Pour off any fat.
- Stir the turkey mixture, soup, bread crumbs, 1/4 cup water and black pepper in a large bowl.
- Spoon 1/4 cup turkey mixture in the center of each cabbage leaf. Fold the cabbage leaves around the filling. Place the cabbage rolls, seam-side down, into a 12-inch skillet.
- Add the sliced onion, shredded cabbage, carrot and remaining water in the skillet and heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 1 hour or until the filling is cooked through, basting the cabbage rolls occasionally with the pan liquid.
- Remove the cabbage rolls from the skillet and keep warm.
- Stir the lemon juice, brown sugar, and cornstarch in a small bowl until the mixture is smooth. Stir the lemon juice mixture in the skillet. Cook and stir over medium heat until the mixture boils and thickens. Serve the sauce with the cabbage rolls.
