Wash hands with soap and water.

Rinse and core cabbage. Carefully remove 10 outer leaves, place in saucepan, and cover with boiling water. Simmer for 5 minutes. Remove and drain cooked cabbage leaves on paper towels.

Shred 1/2 cup of raw cabbage and set aside.

Brown ground beef, ground turkey, and minced onion in skillet. Drain fat.

Place cooked and drained meat mixture, bread crumbs, water, and pepper into mixing bowl.

Drain tomatoes, reserve liquid, and add 1/2 cup of tomato juice from the can to the meat mixture. Mix well.

Place 1/4 cup of filling on each parboiled cabbage leaf. Roll and fold tightly, then place folded side down in large skillet.

In skillet, top rolled cabbages with tomatoes, sliced onion, water, shredded cabbage, and carrot. Cover and simmer about 1 hour or until cabbage is tender, basting occasionally.

Remove cabbage rolls to serving platter; keep warm.

Mix lemon juice, brown sugar, and cornstarch together in a small bowl. Add to vegetables and liquid in skillet, and cook, stirring occasionally, until thickened and clear.