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Stuffed Cabbage Rolls (Ground Turkey)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 024 02
STUFFED CABBAGE ROLLS (GROUND TURKEY)
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
258 cal
26 g
23 g
8g
68 mg
681 mg
97 mg
Ingredient
Weight
Measure
Issue
WATER
4-1/8 lbs
2 qts
TOMATO PASTE,CANNED
5-3/4 lbs
2 qts 2 cup
SUGAR,GRANULATED
1-1/2 lbs
3-1/2 cup
JUICE,LEMON
1-1/8 lbs
2 cup
CABBAGE,GREEN,FRESH,HEAD
24 lbs
9 gal 2-7/8 qts
30 lbs
25-1/8 lbs
3 gal
WATER,BOILING
SALT
1/2 oz
3/8 tsp
STEAMED RICE
3 qts
3-1/2 lbs
2 qts 2 cup
3-7/8 lbs
ONIONS,FRESH,CHOPPED
TURKEY,GROUND,90% LEAN,RAW
24 lbs
1 lbs
2 cup
CATSUP
WORCESTERSHIRE SAUCE
8-1/2 oz
1 cup
PARSLEY,FRESH,BUNCH
4-7/8 oz
2 cup
5-1/8 oz
1-7/8 oz
3 tbsp
SALT
PEPPER,BLACK,GROUND
2/3 oz
3 tbsp
1/3 oz
1 tbsp
GARLIC POWDER
Method
1
Blend water, tomato paste, sugar and lemon juice.
2
Add cabbage to boiling salted water in steam-jacketed kettle or stock pot; cover; cook 10 minutes or until leaves are pliable.
3
Drain well; separate 200 leaves; remove larger ribs; set aside for use in Step 6.
4
Shred remaining cabbage coarsely. Set aside for use in Step 7.
Combine turkey, cooked rice, onions, catsup, Worcestershire sauce, salt, pepper and garlic powder. Add parsley. Mix lightly but
5
thoroughly.
6
Place 1/4 cup meat mixture on each cabbage leaf. Fold sides of leaf over mixture; roll tightly.
7
Place 25 cabbage rolls seam side down in each steam table pan. Spread shredded cabbage evenly over rolls in each pan.
8
Pour 2-1/2 cups sauce over cabbage rolls in each pan.
9
Using a convection oven, bake 1 hour at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher
for 15 seconds. Skim off excess fat. CCP: Hold for service at 140 F. or higher.



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Stuffed Cabbage Rolls (Ground Turkey)

Yield: 100 Portion: 2 Rolls
Calories: 258 cal
Carbohydrates: 26 g
Protein: 23 g
Fat: 8g
Cholesterol: 68 mg
Sodium: 681 mg
Calcium: 97 mg

Ingredient Weight Measure Issue
WATER 4-1/8 lbs 2 qts
TOMATO PASTE,CANNED 5-3/4 lbs 2 qts 2 cup
SUGAR,GRANULATED 1-1/2 lbs 3-1/2 cup
JUICE,LEMON 1-1/8 lbs 2 cup
CABBAGE,GREEN,FRESH,HEAD 24 lbs 9 gal 2-7/8 qts 30 lbs
WATER,BOILING 25-1/8 lbs 3 gal
SALT 1/2 oz 3/8 tsp
STEAMED RICE 3 qts
ONIONS,FRESH,CHOPPED 3-1/2 lbs 2 qts 2 cup 3-7/8 lbs
TURKEY,GROUND,90% LEAN,RAW 24 lbs
CATSUP 1 lbs 2 cup
WORCESTERSHIRE SAUCE 8-1/2 oz 1 cup
PARSLEY,FRESH,BUNCH 4-7/8 oz 2 cup 5-1/8 oz
SALT 1-7/8 oz 3 tbsp
PEPPER,BLACK,GROUND 2/3 oz 3 tbsp
GARLIC POWDER 1/3 oz 1 tbsp

Method:
1
Blend water, tomato paste, sugar and lemon juice.
2
Add cabbage to boiling salted water in steam-jacketed kettle or stock pot; cover; cook 10 minutes or until leaves are pliable.
3
Drain well; separate 200 leaves; remove larger ribs; set aside for use in Step 6.
4
Shred remaining cabbage coarsely. Set aside for use in Step 7.
Combine turkey, cooked rice, onions, catsup, Worcestershire sauce, salt, pepper and garlic powder. Add parsley. Mix lightly but
5
thoroughly.
6
Place 1/4 cup meat mixture on each cabbage leaf. Fold sides of leaf over mixture; roll tightly.
7
Place 25 cabbage rolls seam side down in each steam table pan. Spread shredded cabbage evenly over rolls in each pan.
8
Pour 2-1/2 cups sauce over cabbage rolls in each pan.
9
Using a convection oven, bake 1 hour at 325 F. on high fan, closed vent. CCP: Internal temperature must reach 165 F. or higher
for 15 seconds. Skim off excess fat. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/stuffed_cabbage_rolls_ground_turkey.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence