Wash hands with soap and water.

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

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

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

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

Drain tomatoes, reserving liquid, and add 1/2 cup of tomato juice from can to meat mixture. Mix well; then place 1/4 cup of filling on each parboiled, drained cabbage leaf. Place folded side down in large skillet.

In skillet top 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.