Turkey Oatmeal Stuffed Cabbage

submitted by butterflydog
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
Tbsp 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 Tbsp 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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