Serves: 6
Cups of Fruits and Vegetables per Serving: 1
Ingredients:
1 small onion, chopped
2 cloves garlic, chopped
2 cloves garlic, chopped
1/3 teaspoon crushed red pepper
1 teaspoon olive oil
½ head cabbage, cut into 1” squares
1 14-oz. can crushed tomatoes
1 tablespoon tomato sauce
¾ pound extra lean, ground turkey
1 cup cooked brown rice or quick cooking brown rice
1 teaspoon olive oil
½ head cabbage, cut into 1” squares
1 14-oz. can crushed tomatoes
1 tablespoon tomato sauce
¾ pound extra lean, ground turkey
1 cup cooked brown rice or quick cooking brown rice
In a large skillet over medium heat, sauté onion and garlic in oil until onion is almost soft.
Add turkey and brown, breaking up as needed.
Drain fat.
Add tomatoes, tomato paste, crushed red pepper, and cabbage.
Cover and simmer until cabbage is soft, stirring occasionally.
Stir in rice and heat through.
Season with salt and pepper if desired.*
Omit crushed red pepper, for a milder flavored dish.**
*Nutrition information does not include extra salt and pepper.
Sprinkle with parmesan, if desired.
Each serving provides: An excellent source of vitamin C and fiber and a good source of vitamin A, folate, magnesium and potassium.
Credit: Adapted from Produce for Better Health Foundation (PBH).
| Nutritional Information per Serving | |
| Calories: 222 | Carbohydrates: 33g |
| Total Fat: 2.7g | Cholesterol: 23mg |
| Saturated Fat: 0.3g | Dietary Fiber: 5g |
| % of Calories from Fat: 11% | Sodium: 155mg |
| Protein: 19g | |
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