4cupschicken stock (chicken broth or chicken bouillon)
1cupcabbage water - from blanching the cabbage
TO MAKE THE DRESSING:
1cupsour cream - or Greek yogurt
3clovesgarlic - minced
1pinchsalt
1pinchground black pepper
Instructions
In a large bowl, mix the ground turkey, quinoa, 1 cup onion, celery, cilantro, dill, thyme, paprika, pepper and salt. Put it aside.
In a Dutch oven or large pot, heat the butter. Add the rest of the onion, and simmer on low for 5 to 8 minutes until translucent, then add the tomato. Cover, and simmer for 10 more minutes. Remove from the stovetop, and place it on the work surface within your reach.
In a large pot, bring water to a boil. With a paring knife, cut out the core of the cabbage, and place the cabbage into the water. As soon as the top layer of the cabbage becomes softer, about 2 minutes, remove it from the pot using tongs or a slotted spoon. Separate the leaves from each other as they blanch to prevent the cabbage from overcooking. Cut the larger leaves into two sections. Remove the ribs. Remove the ribs from the smaller leaves as well.
Place 1 to 2 tablespoons of the filling on the leaves. Roll it, tucking in the sides. Some of the leaves might not be able to be tucked in on both sides. That’s not a problem; just make sure that the filling is not falling out of that side once you are done rolling.
Place the stuffed cabbage rolls in rows in the pot on top of the tomato mixture. Place the ribs and remaining cabbage leaves on top of the rolls.
Place a heatproof plate** over it. Place the butter chunks on top of the dish. Pour the boiling chicken broth and cabbage water onto the plate. It should barely cover the rolls. Cover the pot, and simmer for 45 minutes to 1 hour until the cabbage leaves are softened, and the meat is cooked through.
To Make The Dressing:
Mix the garlic, salt and yogurt in a small bowl.
Serve warm with a dollop of the dressing.
Notes
* If the ground turkey you are using is low-fat or fat-free, the broth is going to turn out very light. You can add butter to make it creamier, or you can leave it as it is. It tastes great either way!**Microwave safe plate will work as well. Enjoy!