Asian Turkey Cabbage Rolls by Heather

It's very snowy and cold here in NYC, so I wanted to make something warm for dinner.  These cabbage rolls are easy to make and definitely do the trick!

Ingredients:
1 head napa cabbage
1 tsp. salt
1 lb. ground turkey
1/2 cup cooked quinoa (you can also use rice)
1/4 lb. shiitake mushrooms, finely chopped
1 large egg, beaten
1 1/2 tsp. sesame oil
2 Tbs. soy sauce
One 1-inch piece ginger, peeled and grated
3 cloves garlic, minced
fresh ground black pepper to taste
3 scallions, chopped
1 cup fresh cilantro, chopped

Sauce:
2 Tbs. reduced sodium soy sauce
2 Tbs. rice vinegar
1/3 cup low-sodium chicken broth
1 Tbs. sesame oil
1/2 tsp. sugar
1/2-1 tsp. sriracha or other chili sauce to taste



Preheat oven to 400 degrees.   Wash cabbage, and remove any battered leaves.  Take off about 12 outer leaves, and and roll each leaf with a rolling pin to gently flatten and smooth it.



In a large bowl, mix the turkey, mushrooms, quinoa, egg, sesame oil, soy sauce, ginger, garlic, cilantro, and scallions and black pepper with your hands.



Take a cabbage leave and spoon about a 1/2 cup of the turkey mixture onto one end of the leaf, and roll up the leaf.  Place into a baking dish, and repeat process until all the mixture is used up.

To make the sauce, whisk together all of the sauce ingredients, and pour over the top of the cabbage rolls.  Bake the cabbage rolls uncovered for about 35 minutes so that the cabbage leaves get nice and tender.  Enjoy!