Ground Turkey and Cabbage Casserole

Step 1

In a large dutch oven or pot with a tight fitting lid, brown the turkey with the olive oil, onions and carrots. Once the turkey meat as cooked through reduce the heat to medium and stir in Garlic Powder, Dried Thyme, Ground Black Pepper and Sea Salt. Add diced tomatoes (do not drain first), rice, quinoa and water - bring to a boil, reduce heat to a simmer and cook for about 5 minutes. Add cabbage, cover and reduce heat to low. Cook 15-20 minutes until rice is tender. Top with cheese, cover and cook another 3-5 minutes until cheese melts. Remove from heat, garnish with chopped parsley and serve.

Step 2

In a large dutch oven or pot with a tight fitting lid, brown the turkey with the olive oil, onions and carrots. Once the turkey meat as cooked through reduce the heat to medium and stir in Garlic Powder, Dried Thyme, Ground Black Pepper and Sea Salt. Add diced tomatoes (do not drain first), rice, quinoa and water - bring to a boil, reduce heat to a simmer and cook for about 5 minutes. Add cabbage, cover and reduce heat to low. Cook 15-20 minutes until rice is tender. Top with cheese, cover and cook another 3-5 minutes until cheese melts. Remove from heat, garnish with chopped parsley and serve.