HIGH PROTEIN, GLUTEN FREE Stuffed Cabbage
Directions
- 1Wrap the cabbage in plastic wrap and place in the freezer overnight or until frozen solid.
- 2Remove cabbage from freezer, place in a bowl and allow to thaw, or use the defrost function on your microwave to quickly thaw the cabbage.
- 3To a bowl, add the ground turkey, salt, paprika, Calabrian chili pepper, minced onion, minced carrot, minced celery stalk, parsley, egg, and cooked quinoa.
- 4Mix all ingredients in the bowl well.
- 5Preheat oven to 375F.
- 6Carefully peel 10 leaves from the thawed cabbage.
- 7Add a meatball sized portion of the raw meat mixture to each leaf and wrap as shown.
- 8Add the sauce to a 10 inch skillet and nestle the cabbage bundles in the sauce.
- 9Cook for 30 minutes.
- 10Remove from oven, top with grated parm and return to oven to cook for 20 minutes more.
- 11Finish with balsamic reduction and enjoy!
Ingredients
- 1 head green cabbage
- 1.5 lbs ground turkey (85/15)
- 1 tsp salt
- 0.75 tsp paprika
- 1.5 tbsp jarred Calabrian chili pepper
- 1 onion minced
- 1 carrot minced
- 1 celery stalk minced
- 3 tbsp parsley
- 1 egg
- 1 cup cooked quinoa
- 0.33 cup grated parm
- 3 cups sauce
- 3 tbsp balsamic reduction
Equipment
plastic wrapbowloven10 inch skillet
Tips
- Freezing and defrosting a whole head of cabbage makes it easy to peel off the leaves for stuffing.
- Kids ate and loved it.
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