Ground Turkey and Cabbage Casserole
Cabbage. Maybe you like it, maybe not. Maybe you remember eating it at dinner in the form of cabbage rolls. Steamed cabbage filled with meat and rice, rolled tight, covered in tomato sauce and baked in the oven. If you have the time, there is something about steaming the cabbage, preparing the filling and rolling each cabbage leaf that makes this one of the great comfort foods.
However, if you are looking to recreate this dish in the form of an easy weeknight dinner that is filling and healthy, then here you go. This casserole can be made in one pot and on the table in about 30 minutes - no rolling required.
Category: Light and Healthy, Turkey, Casseroles
Ingredients:
- 1 lb ground turkey breast
- 1 tablespoon olive oil
- 1 small medium white onion, chopped
- 2 medium carrots, peeled and chopped
- 1 teaspoon Organic California Garlic Powder
- 1/4 teaspoon Organic Thyme Leaf
- 1/2 teaspoon Organic Ground Black Pepper Medium Grind
- 1/2 teaspoon Fine Sea Salt
- 1 14 oz can diced tomatoes - if they have salt added, omit the 1/2 teaspoon Fine Sea Salt
- 1/2 head small, green cabbage, chopped
- 1 1/2 cups water
- 1 cup uncooked white or brown rice
- 1 cup red quinoa, uncooked
- 1 cup shredded cheddar jack cheese
- Chopped parsely
Instructions:
- In a large dutch oven or pot with a tight fitting lid, brown the turkey with the olive oil, onions and carrots.
- Once the turkey meat as cooked through reduce the heat to medium and stir in Garlic Powder, Dried Thyme, Ground Black Pepper and Sea Salt.
- Add diced tomatoes (do not drain first), rice, quinoa and water - bring to a boil, reduce heat to a simmer and cook for about 5 minutes.
- Add cabbage, cover and reduce heat to low. Cook 15-20 minutes until rice is tender.
- Top with cheese, cover and cook another 3-5 minutes until cheese melts.
- Remove from heat, garnish with chopped parsley and serve.
