Savoy And Turkey Loaf Recipe
Ingredients
| 1 medium-sized head savoy cabbage, cored | ||
| Vegetable oil | 2 Tablespoon | |
| 1 medium-sized onion, finely chopped | ||
| Stalk celery | 1 , finely chopped | |
| Pitted black olives | 1 6 Ounce, chopped | |
| 1 pound ground raw turkey meat, thawed if frozen | ||
| Parsley | 2 Tablespoon, chopped | |
| 3 tablespoons dry cream of rice cereal, or 1/2 cup soft whole wheat bread crumbs | ||
| Milk | 1/2 Cup (16 tbs) | |
| 1 egg, lightly beaten | ||
| Dried thyme | 1/2 Teaspoon | |
| 1/2 teaspoon raway seeds | ||
Directions
1. Plunge the head of cabbage into a large pot of boiling salted water. Cover and cook for 8 minutes, or until wilted. Drain well.
2. Heat the oil in a small skillet and saute the onion and celery until tender but not browned. Turn into a large bowl.
3. To the onion mixture add the olives, ground turkey, parsley, rice cereal, milk, egg, thyme, and caraway seeds.
4. Line a lightly oiled 9- by 5- by 3-inch loaf pan with cabbage leaves. Spoon in half the turkey mixture. Top with more cabbage leaves, add the remaining turkey mixture and cover with remaining cabbage leaves. Bake in a 350-de-gree oven for 1 hour. Let stand for 10 minutes and unmold onto a serving platter.
2. Heat the oil in a small skillet and saute the onion and celery until tender but not browned. Turn into a large bowl.
3. To the onion mixture add the olives, ground turkey, parsley, rice cereal, milk, egg, thyme, and caraway seeds.
4. Line a lightly oiled 9- by 5- by 3-inch loaf pan with cabbage leaves. Spoon in half the turkey mixture. Top with more cabbage leaves, add the remaining turkey mixture and cover with remaining cabbage leaves. Bake in a 350-de-gree oven for 1 hour. Let stand for 10 minutes and unmold onto a serving platter.
Chef
