Yield:  5 servings (2 rolls per person)

Prep Time: 30 mins 

Cook Time: 30 mins

Ingredients:

1 cup quinoa or use a pre-cooked quinoa packet
2 cups chicken broth
1 large head of cabbage damaged outer leaves
removed
1 medium onion chopped
2 large carrots chopped
2 tsp. minced garlic
20 oz. 7% lean ground turkey
1 Tbsp. oil I use avocado oil
1 1/2 tsp. salt adjust to your preference
1/4 tsp. pepper
1.5 tsp. paprika
2 tsp. Worcestershire
1 egg
16 oz. marinara sauce
Garnishes – sour cream & chopped
parsley/dill                                                           

Instructions:

1. Preheat and prepare quinoa – preheat oven to 375°F. Rinse quinoa and cook in broth: bring to a boil, cover, reduce heat and simmer for 25 mins. Let sit 3-4 mins off heat before uncovering
2. Cook cabbage- boil a large pot of salted water. Add the cabbage, reduce heat and boil for 7-8 mins, ensuring all sides are submerged. Cool in strainer.
3. Prepare filling- while quinoa and cabbage cook, sauté onion and carrot in oil for 3-4 mins. Add garlic and sauté 1 more min. Add turkey and cook for 6-7 min, breaking in into crumbles.
4. Mix in Worcestershire, seasonings, ½ cup marinara, and quinoa. Adjust seasoning, then stir in egg.
5. Assemble rolls- spread ½ cup marinara in a 9X13” casserole dish. Peel cabbage leaves and fill each with ½ – ¾ cup turkey mixture. Fold and place seamside down in the dish. Repeat ~10 rolls.
6. Bake and serve- top rolls with remaining marinara and bake for 30 mins. Garnish with fresh herbs and serve with plain Greek yogurt!

Adapted from: https://feastingnotfasting.com/turkeycabbage-rolls/

Nutrition Facts:

Serving: 2 Rolls