Turkey Muffin Cup Cabbage Rolls

These cabbage rolls are made with ground turkey and brown rice.  They are made in muffin tins so there is no rolling of cabbage leaves!   Silicone muffin cups work best however tin ones work well too.

What you need:

1 head of cabbage.                                                       12 muffin cups

1 1/2 cups cooked brown rice.                                        2 baking sheets

1 pkg ground turkey.                                                          Parchment paper

1 tbs olive oil

1 carrot,shredded

1/2 a zucchini, shredded

1/2 onion, diced

1 tsp oregano

1/2 tsp nutmeg

Pepper to taste

2 cups tomato sauce

1 egg

Preheat oven to 400.  Prepare rice and set aside.  In a large pot bring water to a boil.  Using a sharp paring knife, core the cabbage and cut in half.  When the water is boiling blanch the cabbage in the boiling water for 10 minutes then drain and set aside.

In a large skillet add oil, onion, turkey, carrot and zucchini.  Cook until the turkey is browned and the veggies are tender.  Remove from heat, add the rice, oregano, nutmeg and pepper.  In a small bowl combine 1/2 a cup of the tomato sauce and the egg, mix together then add to turkey mixture.

Place your muffin cups on a baking sheet.  Avoiding the hard spine of the cabbage, line the muffin cups with cabbage, overlapping the pieces so there are no gaps and there is enough over hang to cover the top.  Spoon turkey mixture into each cup and fold the cabbage over top.  Cover the muffin cups with parchment paper and place the second baking tray on top so the cabbage doesn't curl.  Bake on middle rack for 1/2 hour.  Just before cooking time is up, heat the remaining tomato sauce for topping.

Serve and enjoy!