Cabbage Rolls

1 head cabbage
1/2 onion minced
2 tsp minced garlic
1 cup finely chopped celery
2 cup quinoa cooked
1 cube light firm tofu
1 lb ground turkey
1 28 oz can of diced tomatoes
1/2 cup low fat sour cream

Core cabbage head. Dump into boiling water and remove the leaves as they fall off. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut to enclose filling. Set aside to cool.

Cook onion, garlic, and celery until onion is translucent and fragrant. Mix into turkey. Add spices here if you want. I used a bit of salt, pepper, and cumin. Mix in quinoa and tofu crumbled up.

Take the outer leaves of cabbage and line your pot with them. For the rest of the big leaves, use to wrap filling and place rolls seam side down in pot. Chop up the remaining part of the cabbage and add to pot. Pour tomatoes on top. Cover and simmer for about an hour. When done, take out rolls leaving the sauce behind and stir in the sour cream. Spoon that on top of the rolls to serve.

OPTIONAL: I wanted to add extra nutrition and make this more of a one pot meal so after taking out the rolls I added 1 cup navy beans (cooked) and a bag of frozen okra. I also had extra filling left over that I made into tiny malt ball sized meatballs and added to the sauce to simmer. When all that cooked through (about another 20 mins or so) I added the sour cream.