Ingredients

The following ingredients have 4 Servings
  • 8 napa cabbage leaves (blanched*)
  • 1/2 lb turkey ground turkey (ours was cajun flavored)
  • 1 small kohlrabi (peeled and diced)
  • 1 medium carrot (diced)
  • 1 small summer squash (diced)
  • 1/2 red bell pepper (diced (any color would work))
  • 1 small shallot (or 1/4 onion, diced)
  • 3 garlic cloves (minced)
  • 1 tablespoon olive oil
  • 1 cup cooked quinoa
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon tomato paste
  • 3 tablespoons water

Instruction

  • Preheat the oven to 350 degrees F
  • Blanch the cabbage leaves and set aside (see directions on blanching here)
  • Over medium heat saute the carrots until slightly tender, 2 minutes. Add the garlic and shallot and saute until translucent, another 1 - 2 minutes
  • Toss in the pepper and kohlrabi, sauteing for 2 minutes.
  • Add the turkey and start to break it up with a wooden spoon. Cooking until the meat is browned.
  • Add you spices, squash, tomato paste and water and cook for 5 minutes.
  • Add the quinoa and toss until it is warm and fully combined.
  • Spoon the quinoa mixture onto one side of the cabbage leaves and roll them up like a spring roll or burrito. Repeat with the remaining leaves.
  • Place the cabbage pockets in a baking dish and bake for 10 minutes.
  • Serve immediately and topped with some hot sauce for an extra kick.
  • Enjoy!