• 1 cup quinoa
• 2 cups water
• 6 cabbage leaves
• 2 cups chopped cremini mushrooms
• 1 yellow onion chopped
• 1-2 garlic cloves minced
• 2 cans of fire roasted diced tomatoes (purée or blend one can)
• 1 lb ground turkey or chicken
• 1/4 cup red wine
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Salt and pepper to taste

Cook quinoa according to pckg instructions While quinoa is cooking, prepare the filling, and fill a large sauce pan with water and bring to a boil (for blanching cabbage leaves) Brown ground turkey Add chopped onions until translucent Add minced garlic until fragrant Add chopped mushrooms Add all dry ingredients Add diced tomato can and half the puréed one. Reserve the other half for basting.

Add wine Quinoa should be cooked now so add it to the meat mixture and sautée for about 5 minutes while you blanch the cabbage leaves in a large sauce pan filled with boiling water. Once cabbage leaves are blanched drain them and rinse them in cold water so they’re easy to handle. Remove the tough stem part of the cabbage leaves as best as you can and add a generous portion of the meat and quinoa filling into each leaf and roll up like you would a burrito or egg roll. Place all the rolls into a baking dish and pour the remaining puréed tomatoes. Bake for 20 minutes at 350 degrees.