Quinoa and Turkey deconstructed stuffed cabbage Casserole

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Ever enjoyed a delicious cabbage stuffed with tasty rice and ground beef?? Its an amazing dish but it requires attention and to some a lengthy prep time. This casserole is just as delicious, easier to assemble and healthier.

The original recipes calls ground beef, and brown rice, I have replaced both. I used Quinoa instead of rice and Ground turkey instead of ground beef.

As a result…. An amazing, healthier version of flavor packed comfort food.

Ingredients:

2 tsp olive oil, divided
1 lb. 93% lean ground turkey
1 large onion, chopped fine
1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp Paprika
salt and fresh ground black pepper to taste
1 1/2 heads green cabbage, coarsely chopped
1 can (14.5 oz.) petite dice tomatoes with juice
1 can (15 oz.) tomato sauce
1/4 cup water
2 cups cooked quinoa
2 cups low-fat mozzarella cheese

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Instructions:

Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray.

Heat a large frying pan on medium heat; add ground turkey and cook until it’s browned and cooked through, breaking it apart as it cooks. Remove ground turkey and set aside.

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In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce.

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Add ground turkey. Add water to the pan. Simmer until it’s hot and slightly thickened, about 15-20 minutes.

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While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.

Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.

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When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked quinoa and gently combine.

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Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

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Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.

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