Name: Mom's Cabbage Burgers
Ingredients: 1/2 md Onion, chopped; 1 Garlic clove, minced; 12 oz Lean ground turkey; Fine sea salt; 1 1/2 ts Salt free herb and spice blend (Mrs. Dash, etc.); 1/8 ts Freshly ground pepper; About 4 cups shredded cabbage (about 1/2 lg. head); Dilled Calzone Dough (below); 6 tb Catsup; 1 c Plus; 2 tb Water; 1 tb Extra virgin olive oil (could sub applesauce or try less oil); 2 ts Honey; 1 1/2 c Whole wheat flour; 1 1/2 c Unbleached all purpose flour; 1 1/2 ts Salt; 2 ts Dried dillweed; 2 ts Active dry yeast

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1/2	md	Onion, chopped
1		Garlic clove, minced
12	oz	Lean ground turkey
		Fine sea salt
1 1/2	ts	Salt free herb and spice blend (Mrs. Dash, etc.)
1/8	ts	Freshly ground pepper
		About 4 cups shredded cabbage (about 1/2 lg. head)
		Dilled Calzone Dough (below)
6	tb	Catsup
1	c	Plus
2	tb	Water
1	tb	Extra virgin olive oil (could sub applesauce or try less oil)
2	ts	Honey
1 1/2	c	Whole wheat flour
1 1/2	c	Unbleached all purpose flour
1 1/2	ts	Salt
2	ts	Dried dillweed
2	ts	Active dry yeast

INSTRUCTIONS

DILLED CALZONE DOUGH
This recipe uses Calzone dough, and is in the Breadman Healthy Sandwich
cookbook. I haven't had a chance to get Mastercook out of its wrapper yet,
but it looks like it should be LF. There's also a yummy looking calzone
recipe, but I want to run that one through the analysis before I post it.
Preheat oven to 400F. In a medium, nonstick skillet, cook the onion, garlic
and turkey over medium heat for about 5 minutes, stirring often, until it
loses its pink color. Stir in the salt to taste (I'm sure reg. salt will
work fine), herb & spice blend, and pepper. Add the shredded cabbage and
cook, covered, for about 5-6 minutes, stirring occasionally, until cabbage
is wilted. Divide the dough into 6 balls, set on a lightly floured surface,
cover with plastic wrap, and let rest for 10 minutes. Remove the covering
and roll out each ball until it is 7-8 inches in diameter. Spread a round
with 1 T. catsup, leaving a 1-inch border around the edge. Place about half
a cup of the turkey filling in the center of the round. Fold in half to
make a half moon and crimp the edges shut with a fork. Pierce the top of
the pastry with the fork. Repeat with the remaining 5 rounds of dough.
Arrange the pastry rounds on an ungreased baking pan, leaving about 2
inches between each one. Bake for 15 - 20 minutes or until the pastry is
golden brown. Serve immediately. Can use catsup for dipping sauce.
Dilled Calzone Dough: (Makes six 9-inch rounds): Put in bread machine
according to manufacturers instructions and set on Dough setting.
These sound like they would freeze well.
Posted to Digest eat-lf.v097.n042 by Helen Newling
<hnewling@mindspring.com> on Feb 12, 1997.

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