Home Made Cabbages Rolls

Ingredients:

For the Cabbage Rolls:

• 1 large head of cabbage
• 1 pound lean ground turkey or chicken
• 1 cup cooked quinoa or brown rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

For the Sauce:

• 1 can (14 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Prepare the Cabbage:
   • Preheat the oven to 375°F (190°C).
   • Bring a large pot of water to boil. Carefully separate the cabbage leaves and blanch them in boiling water for about 2-3 minutes until they are pliable. Drain and set aside.
2. Make the Filling:
   • In a large skillet, cook the ground turkey or chicken over medium heat until browned. Add onions and garlic, cooking until softened.
   • Stir in diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Cook for an additional 5-7 minutes.
   • Add the cooked quinoa or brown rice to the meat mixture. Stir until well combined. Remove from heat.
3. Assemble the Cabbage Rolls:
   • Place a cabbage leaf on a flat surface. Spoon a portion of the meat and rice mixture onto the center of the leaf. Roll the cabbage leaf, tucking in the sides, to form a tight roll. Repeat with the remaining leaves and filling.
4. Prepare the Sauce:
   • In a bowl, mix crushed tomatoes, tomato paste, dried thyme, salt, and pepper. Adjust seasoning to taste.
5. Bake:
   • Pour a small amount of the tomato sauce into the bottom of a baking dish. Arrange the cabbage rolls in the dish and cover with the remaining tomato sauce.
   • Cover the dish with foil and bake for 40-45 minutes, or until the cabbage rolls are tender.
6. Serve:
   • Allow the cabbage rolls to cool for a few minutes before serving. Optionally, garnish with fresh herbs like parsley.