Prep Time::20 mins
Cook Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::12
Ingredients
water to cover
1 cup uncooked brown rice
1 head red cabbage
¼ cup olive oil
½ red onion, chopped
1 stalk celery, finely chopped
1 clove garlic, minced
1 pound ground turkey
sea salt to taste
1 (8 ounce) can crushed tomatoes
12 (10 inch) flour tortillas
Directions
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
Cut off stem of red cabbage. Peel off leaves gently, being careful not to tear. Place individual leaves gently into a large pot of water and bring to a boil. Cook for 5 minutes; reduce heat and simmer until tender but still crunchy and red, 8 to 10 minutes more. Drain.
Heat olive oil in a large skillet over medium-high heat. Sauté onion, celery, and garlic until softened, 5 to 7 minutes. Mix in turkey and season with salt. Cook and stir until meat is browned and crumbly, 5 to 7 minutes. Add crushed tomatoes and cooked rice. Cook, stirring occasionally, until flavors combine, 10 to 15 minutes more.
Place 1 cabbage leaf on top of each tortilla. Fill with turkey-rice mixture. Fold the bottom end up and roll into a tight burrito.
Heat a grill pan over medium heat. Add burritos in batches; cook, flipping as necessary, until outsides are crunchy, about 5 minutes.
Tips
You can add more vegetables to your preference (peppers, shallots, mushrooms, etc.).
Use any rice of your choice.
If you are in a hurry, you may add rice to the rest of ingredients before it is completely done as long as it continues to cook for another 10 to 20 minutes, covered.
You can grill them and freeze them; microwave them for about 3 minutes, and you are ready to go. We do it all the time.