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High Protein Steamed Cabbage Rolls with Turkey and Quinoa Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Steaming
  • Cuisine: American
  • Diet: Low Fat

Description

This Delicious High Protein Steamed Cabbage Rolls recipe features tender cabbage leaves stuffed with a flavorful mixture of ground turkey or chicken, quinoa or brown rice, and aromatic vegetables, all simmered in a rich tomato sauce. Perfect for a wholesome and satisfying meal that’s packed with protein and nutrients.

Ingredients

Vegetables and Greens

  • 12 large cabbage leaves
  • 1 medium onion, diced
  • 3 cloves of garlic, minced

Protein and Grains

  • 1 lb of ground turkey or chicken
  • 1 cup of quinoa or brown rice

Liquids and Seasonings

  • 1 can (15 oz) of tomato sauce
  • 1 teaspoon Italian seasoning
  • To taste salt and pepper
  • 1 tablespoon olive oil

Instructions

  1. Prepare Cabbage Leaves: Start by bringing a large pot of water to a boil. Carefully add the whole cabbage and cook for about 5-7 minutes until the outer leaves are tender but still intact. Use tongs to remove the leaves one by one and cool them in a bowl of ice water to stop the cooking process and make them easier to handle.
  2. Cook Filling: In a medium pan, heat the olive oil over medium heat. Sauté the diced onion and garlic until translucent, about 5 minutes. Add the ground turkey or chicken and cook until browned and cooked through. Stir in the cooked quinoa or brown rice along with the tomato sauce and Italian seasoning, mixing well until combined. Season with salt and pepper to taste.
  3. Assemble Rolls: Lay a cabbage leaf flat on a clean surface. Spoon about ¼ cup of the filling onto the leaf’s core side. Fold the sides over the filling, then roll it up tightly like a burrito. Repeat this process with the remaining leaves and filling.
  4. Steam Rolls: Place the rolls seam-side down in a steamer basket. If you don’t have a steamer, a large pot with a lid will work. Add about an inch of water to the pot, bring it to a simmer, then cover and steam the rolls for about 30 minutes until fully cooked and tender.

Notes

  • For a vegetarian version, substitute ground turkey or chicken with cooked lentils or chickpeas.
  • Quinoa offers a higher protein content compared to brown rice.
  • Ensure cabbage leaves are handled gently to prevent tearing during rolling.
  • Use a steamer basket for best results, but a pot with a lid and shallow water works well too.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated by steaming or microwaving.

Find it online: https://slsrecipes.com/high-protein-steamed-cabbage-rolls-with-turkey-and-quinoa-recipe/