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Recipe tags: Bake, Budget, One dish meal, Turkey

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Meats and seafood

Turkey Stuffed Cabbage

Recipe created exclusively for DaVita.com by DaVita dietitian Sara, RD, CSR, CDE, from California.

Portions:  6 portions

Serving size:  1 cup or 1/6th cabbage

Ingredients

• 1 medium-head green cabbage
• 12 ounces ground turkey, 7% fat
• 3 ounces hot turkey sausage, breakfast type
• 1/4 cup onion, minced
• 1/4 cup green bell pepper, minced
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon Mrs. Dash® extra spicy herb seasoning

Preparation

1. Preheat oven to 350° F.
2. Remove core from cabbage and cut out 3 cups of cabbage from the inside to make a cavity for stuffing.
3. Combine turkey, sausage, onion, bell pepper, Worcestershire sauce and herb seasoning in a bowl. Mix well then stuff into cabbage.
4. Insert 4 to 5 toothpicks around outside of cabbage to anchor it. Place with stuffed end up into a deep, ovenproof pot. 
5. Pour 1/2-cup water into bottom of pot, cover with a lid and bake 45 minutes or until ground turkey temperature reaches 175° F. 
6. Remove from oven and let rest 10 minutes before cutting into 6 equal servings.

Nutrients per serving

• Calories: 151
• Protein: 15 g
• Carbohydrate: 7 g
• Fat: 7 g
• Cholesterol: 46 mg
• Sodium: 194 mg
• Potassium: 442 mg
• Phosphorus: 168 mg
• Calcium: 50 mg
• Fiber: 2.0 g

Renal and Renal Diabetic Food Choices

• 2 meat
• 1 vegetable, medium potassium

Helpful hints

• Make coleslaw out of the leftover cabbage that was removed to make the cavity for the turkey stuffing.
• Sausage is higher in sodium and phosphorus that many other meats. When used in small amounts, it may be included in recipes that meet the goals of a kidney diet. 
• Divide leftover sausage into 3-ounce portions and freeze for later use.

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