Cleveland Cavs team chef unveils light and healthy turkey quinoa cabbage rolls: Cleveland Cooks
CLEVELAND, OH (WOIO) - Turkey quinoa cabbage rolls are served!
• 1 head green cabbage
• 1 green bell pepper small diced
• ½ white onion small diced
• 1 egg, lightly beaten
• 1 tbs. dried basil
• 1 tbs. dried oregano
• 1 cup bread crumbs
• ½ cup cooked quinoa
• 1 pound ground turkey
• 1 cup tomato sauce
• Salt and pepper to taste
First, put a pot of water on the stove and bring to a boil. Next, using a paring knife, carefully cut the core out of cabbage.
Place the cabbage into boiling water for 6 to 8 minutes.
Remove from water and let cool.
Once cool enough to handle, gently peel the leaves from cabbage and set aside.
Next, sauté green pepper & onion till tender. Remove from heat and cool.
In a bowl mix together: Green peppers, onions, egg, basil, oregano, bread crumbs, quinoa, tomato sauce, ground turkey and season to taste with salt and pepper.
Scoop the turkey into the center of the cabbage leaves, then roll & place into a casserole dish.
Generously cover the cabbage rolls with tomato sauce.
Cover pan with foil and bake in a 365 degree oven for 20 to 25 min, or till internal temperature is 165 degrees.
Plate, serve & enjoy!
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