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  • Stuffed Cabbage Rolls (Ground Turkey) : Meat, Fish, and Poultry No.L 024 02

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    David Bradley
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    This document provides instructions for making stuffed cabbage rolls using ground turkey. The rolls are made by wrapping ground turkey and rice mixture in cabbage leaves. The stuffed leaves are baked in tomato sauce for 1 hour at 325 degrees Fahrenheit until the internal temperature reaches 165 degrees. A total of 100 cabbage rolls are prepared using the ingredients listed. The finished rolls contain 258 calories per serving of 2 rolls.

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    L02402

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    This document provides instructions for making stuffed cabbage rolls using ground turkey. The rolls are made by wrapping ground turkey and rice mixture in cabbage leaves. The stuffed leaves are baked in tomato sauce for 1 hour at 325 degrees Fahrenheit until the internal temperature reaches 165 degrees. A total of 100 cabbage rolls are prepared using the ingredients listed. The finished rolls contain 258 calories per serving of 2 rolls.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    29 views1 page

    Stuffed Cabbage Rolls (Ground Turkey) : Meat, Fish, and Poultry No.L 024 02

    Uploaded by

    David Bradley
    This document provides instructions for making stuffed cabbage rolls using ground turkey. The rolls are made by wrapping ground turkey and rice mixture in cabbage leaves. The stuffed leaves are baked in tomato sauce for 1 hour at 325 degrees Fahrenheit until the internal temperature reaches 165 degrees. A total of 100 cabbage rolls are prepared using the ingredients listed. The finished rolls contain 258 calories per serving of 2 rolls.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    MEAT, FISH, AND POULTRY No.

    L 024 02

    STUFFED CABBAGE ROLLS (GROUND TURKEY)


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

    Ingredient
    WATER TOMATO PASTE,CANNED SUGAR,GRANULATED JUICE,LEMON CABBAGE,GREEN,FRESH,HEAD WATER,BOILING SALT STEAMED RICE ONIONS,FRESH,CHOPPED TURKEY,GROUND,90% LEAN,RAW CATSUP WORCESTERSHIRE SAUCE PARSLEY,FRESH,BUNCH SALT PEPPER,BLACK,GROUND GARLIC POWDER

    Weight
    4-1/8 lbs 5-3/4 lbs 1-1/2 lbs 1-1/8 lbs 24 lbs 25-1/8 lbs 1/2 oz 3-1/2 lbs 24 lbs 1 lbs 8-1/2 oz 4-7/8 oz 1-7/8 oz 2/3 oz 1/3 oz

    Measure
    2 qts 2 qts 2 cup 3-1/2 cup 2 cup 9 gal 2-7/8 qts 3 gal 3/8 tsp 3 qts 2 qts 2 cup 2 cup 1 cup 2 cup 3 tbsp 3 tbsp 1 tbsp

    Issue

    30 lbs

    3-7/8 lbs

    5-1/8 oz

    Method
    1 2 3 4 5 6 7 8 9 Blend water, tomato paste, sugar and lemon juice. Add cabbage to boiling salted water in steam-jacketed kettle or stock pot; cover; cook 10 minutes or until leaves are pliable. Drain well; separate 200 leaves; remove larger ribs; set aside for use in Step 6. 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 thoroughly. Place 1/4 cup meat mixture on each cabbage leaf. Fold sides of leaf over mixture; roll tightly. Place 25 cabbage rolls seam side down in each steam table pan. Spread shredded cabbage evenly over rolls in each pan. Pour 2-1/2 cups sauce over cabbage rolls in each pan. 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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