Friday, May 8, 2015

Makeover Stuffed Cabbage Casserole


2 Tbs. olive oil, divided
1 1/4 lb. ground turkey, lean
2 small onions, chopped
4 garlic cloves, minced
1 tsp. fresh thyme
1 Tbs. smoked paprika
salt and pepper
1/2 head cabbage, chopped
1 can (14.5 oz) diced tomatoes, with juice
1 can (15 oz) tomato juice
2 c. cooked quinoa
1 1/2 c. shredded white cheddar cheese

Preheat the oven to 350 degrees. Spray a 13x9 pan with non stick cooking spray and set aside. Heat a large pan on medium heat and add the ground turkey. Cook until no longer pink, drain and set aside. In the same pan, add 1 Tbs. olive oil and onion. Cook over medium heat for about 3-5 minutes. Add the garlic, thyme, Paprika, salt and pepper and cook for 2 more minutes. Add the tomato juice, diced tomatoes and ground turkey. Cook 5-7 minutes longer until the sauce starts to thicken. 

In another large skillet on medium-high heat, add the olive oil and cabbage. Cook approximately 5 minutes until the cabbage is halfway cooked, and season with salt and pepper. When the meat mixture is done, add the quinoa and stir to combine. Spread the cabbage on the bottom of the prepared pan in an even layer. Top with the meat mixture. Cover tightly with foil and bake for 40 minutes. Uncover, sprinkle with the white cheddar, and bake for 20 more minutes. Let cool slightly before serving.

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