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

Avoid works that jest with what is right or wrong, lest you unconsciously adopt a false test of truth and duty, namely, ridicule, and so become afraid to do right for right’s sake alone, dreading the world’s sneer and undervaluing a good conscience and the approving smile of God. Let your reading be always select; and whatever you read, begin with seeking God’s blessing on it. But see that your relish for the Bible be above every other enjoyment, and the moment you begin to feel greater relish for any other book, lay it down until you have sought deliverance from such a snare and obtained from the Holy Spirit an intenser relish, a keener appetite for the Word of God (Jer. 15:16; Psm. 19:7-10).

Horatius Bonar

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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