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Turkey Lentil Quinoa Stuffed Cabbage
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| 1cup | organic lentil rice medley |
| 1 head | cabbage |
| 1Tbs | olive oil |
| 1lb | ground free range turkey breast |
| 3 cloves | chopped garlic |
| 1/4 cup | chopped parsley |
| Dash | salt to taste |
| Dash | pepper to taste |
| 1/2 jar | organic Italian pasta sauce |
Preheat oven to 350 degrees. Cook lentil & rice medley according to package. While cooking place cabbage in large pot of water to cook slightly. Boil cabbage head for 10 minutes to losen and make leaves tender. Drain cabbage, wash under cold water and set aside to let cool. While cooling, combine turkey breast & garlic in a large skillet, cook lightly so there is no raw turkey about 5 to 10 minutes. Remove from heat and set aside in a bowl. Add parsley and salt and pepper to turkey mixture. Cut cabbage in half and separate cabbage leaves by pulling them off one at a a time. Place a small amount of turkey mixture in each, about the size of your palm. Start to roll the cabbage leaf stopping in the middle to fold in each side and continue rolling up. Place the cabbage in a shallow baking dish, open end side very close to each other. When all pieces are in the dish add pasta sauce. Bake in a pre heated 350 degree oven for 25 minutes uncovered.
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