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Minced Turkey Cabbage Rolls

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  Cornstarch 1 Teaspoon
  Sugar 1 Teaspoon
  Dry sherry 1 Teaspoon
  Water 1 Teaspoon
  Oyster sauce 1 Teaspoon
  Reduced sodium soy sauce 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Lean ground turkey 1 1⁄4 Pound (Fresh Raw)
  Dried wood ear mushrooms 4
  Vegetable cooking spray 1
  Sesame oil 1 Teaspoon
  Minced green onions 2 Tablespoon
  Minced fresh ginger root 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Canned sliced water chestnuts 8 Ounce, drained and minced (1 Can)
  Frozen english peas 1⁄2 Cup (8 tbs), thawed
  Canned no salt added chicken broth 1⁄4 Cup (4 tbs) (Undiluted)
  Oyster sauce 1 Tablespoon
  Dry sherry 1 Tablespoon
  Cornstarch 2 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Chinese cabbage leaves 32

Combine first 7 ingredients; stir well.
Stir in turkey.
Cover, marinate in refrigerator for 1 hour.
Soak mushrooms in hot water for 30 minutes.
Drain well; press mushrooms between paper rowels to remove excess moisture.
Chop mushrooms, and set aside.
Coat a nonstick skillet with cooking spray.
Add marinated turkey mixture'; cook over medium-high heat for 4 to 5 minutes or until done, stirring to crumble.
Transfer to a large bowl; set aside.
Add 1 teaspoon sesame oil to skillet.
Add green onions, gingerroot, and garlic; saute over medium-high heat until onions are render.
Add water chestnuts, reserved chopped mushrooms, and peas.
Cook for 1 minute.
Stir in turkey mixture.
Combine chicken broth and next 6 ingredients.
Add broth mixture to skillet.
Cook over medium heat until thoroughly heated.
Remove from heat; cover and keep warm.
Cook cabbage leaves in boiling water 4 minutes or until wilted; drain.
Place 2 tablespoons turkey mixture in center of each cabbage leaf, old ends over, and roll up.

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Minced Turkey Cabbage Rolls Recipe