Servings: 6
Preparation time: 15 minutes
Cook time: 1 hour and 10 minutes
Ready in: 1 hour, 25 minutes
Ingredients
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 pound ground turkey
• 1 1/4 cups tomatoes, diced
• 1 cup organic tomato sauce
• 1/2 cup gluten-free long-grain rice, uncooked
• 1 teaspoon unrefined sea salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1 head cabbage, chopped
• 1/2 cup grass-fed raw milk parmesan cheese, shredded (recommended: Organic Valley)
Note: For strict Paleo version, omit cheese and go for Cauliflower Rice instead of long-grain rice
Directions
1. Preheat oven to 350 degrees f.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until lightly browned. Add onion and meat; cook for 8 minutes or until the meat is no longer pink. Discard the liquid from the skillet.
3. Add the tomatoes, tomato sauce, and rice; season with salt, pepper, dried basil, cumin, and cayenne pepper.
4. Spread the mixture into a 9×12-inch baking pan. Sprinkle cabbage and cheese over the top.
5. Bake covered for 1 hour and 10 minutes, or until the rice is tender.
