Prep Time: 15 min.
Ingredients:
12 oz ground turkey breast
4 cloves minced garlic
1 T. sage
1/2 T. thyme
1/4 T. allspice
1/2 T. salt
1 1/2 t. cayenne pepper, or to taste (I replaced 1/2t. cayenne for chipotle)
1/2 T. black pepper
1 T. olive oil
1 head Savoy cabbage (2 3/4 - 3 pounds)
1 large onion, slivered or thinly slice (about 1 1/2 pounds)
1 c. of any combination of the following:
shredded carrots
chopped sweet peppers (green, red, yellow, orange)
shredded sweet potatoes/yams
yukon potatoes
turnips
1 T. minced garlic
1 cup chopped parsley
2 cups cooked teff (can use quinoa if no teff is available)
2 c. marinara sauce
Instructions:
- Bring a large pot of salted water to boil for cabbage.
- Heat oil in a saute pan over medium-low heat. Add onions and mixed vegetables and cook until soft and barely browned, about 5 minutes. Remove from heat and let cool slightly.
- Cut around core of cabbage to release leaves. Working in batches, drop leaves in boiling water; cook until soft, 4 to 5 minutes. Gently remove leaves into a collander and rinse with cool water. Set aside to drain and cool. (You’ll need 12 large and 12 small cabbage leaves.)
- Combine turkey, spices and sautee'd vegetables in a large mixing bowl. Stir in teff (or fold in quinoa).
- Preheat oven to 375F.
- Place 1/3 cup meat mixture onto 1 large cabbage leaf. Mash down slightly and lay a small leaf on top. Place another 1/3 cup meat mixture on top. Fold in sides and roll up leaf firmly from bottom. Place in a 5-quart casserole dish, seam-side down. Repeat with remaining leaves and meat mixture to make 6 rolls. Place tightly into pan and top with any extra cabbage. Pour marinara over top. Add chicken broth to almost reach to the top. Cover with foil.
- Bake 15 minutes. Reduce oven temperature to 350F and bake 1 hour. Remove from oven and let stand 15 to 20 minutes, covered. Cabbage should be tender enough to cut with a fork.
PER SERVING
Calories:250
Carbs: 30 g
Fat: 8 g
Protein: 18 g
Sugar: 5 g
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