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| Cooked Halupki |
INGREDIENTS
1 small head of cabbage (or half of a very large head)
water to cover
1/4 teaspoon salt
1 lb. 93% lean ground turkey
1 cup cooked quinoa
½ cup finely chopped onion
2 tablespoons chopped parsley
1 egg, slightly beaten
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1/4 cup white vinegar
2 tablespoons white sugar
DIRECTIONS
1.
Place the cabbage in a large pot with enough water to cover.
2.
Add 1/4 teaspoon salt to the water and cabbage.
3.
Bring water to a boil over medium-high heat. Turn cabbage every
few minutes and remove leaves that separate from cabbage and place in a
strainer to cool. Boil until all the large leaves pull off and middle is
somewhat soft.
4.
Reserve 10 fl oz. of cabbage water.
5.
Preheat the oven to 350 degrees F.
6.
Cut off the tough stem of each cabbage leaf.
7.
In a large bowl thoroughly mix together, ground turkey, quinoa,
chopped onion, parsley, egg, garlic powder, salt, and pepper.
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| Turkey Onion mixture |
8.
Lightly pack a small amount of turkey quinoa mixture and place
in the center of the cabbage leaf.
9.
Roll the cabbage leaves with filling like a burrito, making sure
the sides are closed tight.
10. Cut the leftover
cabbage parts from the pot into pieces and place into the bottom of a roasting
pan.
11. Layer the
stuffed cabbage rolls over the chopped cabbage parts in the roasting pan.
12. In a bowl, mix
the tomato sauce, reserved cabbage water, white vinegar, and white sugar.
13. Pour the tomato
vinegar sauce mixture over the cabbage rolls.
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| Halupki before cooking |
14. Cover roasting
pan with aluminum foil.
15. Bake in
preheated oven until the turkey mixture is no longer pink in the center, about 2
hours. Baste stuffed cabbage rolls every 30-60 minutes to keep moist.
16. If rolls are not
browned, broil on high for 2 minutes.
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| Nutrition determined by DietMaster Pro software |
