Stuffed Cabbage Rolls

I received a head of green cabbage from Bountiful Baskets and it sat in my fridge for over a week until I decided what to do with it. I found a recipe for Stuffed Cabbage Rolls on a grain free food blog and modified it.

Ingredients:

1 1/2 lbs ground turkey (Foster Farms is gluten free)
1 medium onion, chopped
3 ribs celery, diced
3 carrots finely diced
5 cloves garlic
2-3 tablespoons italian seasoning (you can use whatever you want)
1/2 small can gluten free tomato paste
salt to taste
1 head cabbage, steamed to soften
1-2 cups gluten free broth (I used vegetable broth)

Directions:

• Cook the veggies and meat together in a skillet until veggies are done and meat is tender. Add the seasoning and tomato paste (I would use tomato sauce but I did not have that) 
• While the above is cooking, steam your cabbage until soft. I steamed mine in the microwave for about 10 minutes. 
• Gently peel off the cabbage leaves. The closer you get to the core of the cabbage, the harder the leaves take to get off. I started to cut the stem to tear off the leaves easier. The softer the cabbage leaves, the easier it is to roll in the meat mixture
• With the vein of the cabbage laying down, the cabbage leaf should look like a bowl. Place about 1/4 cup (amount depends on the size of the leaf) inside the cabbage leaf and put together like a burrito.
• Place in 8x10 pyrex casserole dish with the seams facing down and the vein facing upwards. 
• Pour 1 cup broth over the cabbage rolls
• Bake on 350 for 25-30 minutes
• I thought my cabbage would be softer and easier to cut after baking. Next time I think adding 2 cups of broth will help. The outer cabbage leaves were more green as you can see from my picture below.

The link where I got my idea: http://grainfreefoodie.blogspot.com/2009/03/stuffed-cabbage-leaves.html