Savoy And Turkey Loaf Recipe
Ingredients
1 medium-sized head savoy cabbage, cored
2 tablespoons vegetable oil
1 medium-sized onion, finely chopped
1 celery stalk, finely chopped
1 6-ounce can pitted black olives, drained and chopped
1 pound ground raw turkey meat, thawed if frozen
2 tablespoons chopped parsley
3 tablespoons dry cream of rice cereal, or 1/2 cup soft whole wheat bread crumbs
1/2 cup milk
1 egg, lightly beaten
1/2 teaspoon dried thyme
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
