Turkey Fennel Stuffed Cabbage Rolls
Servings: 6 people
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil + 1 tbsp
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/4 cup fennel, chopped small
- 1 cup shiitake mushrooms, chopped small
- 1 head cabbage
- 24 oz tomato sauce*
- salt and pepper, to taste
- 1/2 tsp paprika
Instructions
- Heat oil in a large skillet. Add onions and garlic and sauté until translucent and fragrant (anout 3 minutes). Then add mushrooms and fennel and sauté for an additional 2 minutes. Finally add the ground turkey and sauté until no longer pink (about 8 minutes). Season with salt, pepper and paprika.
- Meanwhile place head of cabbage in a double boiler steamer basket and cook until the outer leaves start to fall apart. Using a pair of kitchen thongs pull each cabbage leaf apart until you have enough leaves. Save remaining cabbage for soups or salads.
- On your work surface place two scoops of ground turkey onto center of a cabbage leaf. Fold in top and bottom of cabbage leaf then roll the sides in tightly.
- Add two tbsp of tomato sauce and additional 1 tbsp olive oil to the bottom of baking dish. Arrange the cabbage rolls side by side until bottom of the baking dish is completely filled. Pour remaining sauce over the cabbage rolls.
- Bake at 375F degrees for 30 minutes. Garnish with fresh fennel leaves and serve.
Notes
*use Nature's Promise broth for Awaken180 Weightloss Approved Program. Tomato sauce is okay on the maintenance program.