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.