Quinoa and Turkey Stuffed Cabbage Rolls

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the quinoa according to package instructions and set aside.

3. 3

   In a large pot, bring water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 5 minutes until the outer leaves are tender. Remove the cabbage and let it cool.

4. 4

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

5. 5

   Add the ground turkey to the skillet and cook until browned. Season with salt and black pepper.

6. 6

   Stir in the cooked quinoa and half of the can of diced tomatoes. Mix well and remove from heat.

7. 7

   Carefully peel off large cabbage leaves. Place a generous spoonful of the turkey and quinoa mixture onto each leaf. Roll the leaf around the filling, tucking in the sides as you go.

8. 8

   Place the rolls seam-side down in a baking dish. Pour the remaining diced tomatoes over the top.

9. 9

   Cover the dish with foil and bake in the preheated oven for 30 minutes.

10. 10

    Remove the foil and bake for an additional 10 minutes.

11. 11

    Serve hot and enjoy your Quinoa and Turkey Stuffed Cabbage Rolls.