Ground turkey and Farro stuffed cabbage

If you haven’t tried stuffed cabbage you are missing out on a very tasty meal. This dish was something I never thought of making until I saw Food Network Chef Ina Garten prepare it on her show. I find it to be a great alternative to Lasagne especially if you are on a low calorie diet. Imagine biting into a cabbage roll stuffed with meat and topped with a garlicky homemade tomato sauce…delish
 The dish sounds intimidating but it is pretty simple to make. The pictures below will give you an idea of what to expect. Serve it with a nice glass of red wine and enjoy!
1 pound ground beef or turkey
1 large cabbage head
1/2 a cup 10 minute Farro
1 egg
3 cups crushed tomatoes
2 onions
6 cloves garlic
1 medium carrot
1 stalk celery
2 cups chicken broth
1 handful fresh parsley
1 handful fresh basil
1 tbsp dried Italian herb mix
1 1/2 tbsp steak seasoning
1 tsp worcesteshire sauce
salt and freshly ground pepper
– Preheat oven to 350 degrees.
– Pulse carrot, 1/2 onion, 4 cloves garlic and celery in a food processor till fine and cook for 5 minutes in a saucepan.
– Add crushed tomatoes and 1 cup chicken broth to the onion mix followed by salt, pepper and dried herbs.
– Reduce heat and simmer for at least 30 minutes.
– Cook Farro per package directions. I used the 10 minute Farro from Trader Joe’s
– While sauce is cooking remove core from cabbage and place in a large pot with salted water. Make sure the entire cabbage is in water and boil for 10 minutes.
– Once cabbage leaves are soft, remove from water and separate leaves. Placing them in cold water will prevent them from being too soggy.
– In a large bowl mix ground meat, cooked farro, 1/2 diced onion, remaining minced garlic, egg, steak seasoning, Worcesteshire sauce, pepper and half the parsley.
– Slice second onion and layer slices in a 9 x 13 greased pyrex dish.
– Stuff each cabbage leaf with meat mixture and place each roll on top of the onions.
– Add remaining parsley and basil to sauce then pour over cabbage rolls.
– Cook for 1 hour and serve. I grated a little parmesan cheese and garnished the rolls with chopped parsley before serving.

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