Crock pot cabbage rolls

 Filling

• 10-12 cabbage leaves
• 1/2 cup uncooked quinoa (you could use rice, wild rice or what ever else you would like)
• 1/4 cup egg whites
• 1/4 cup unsweetened original almond milk
• minced onion flakes
• 1 clove garlic
  a few dashes of salt
• 1tsp pepper
• 1lb lean ground turkey

Sauce

• 1 can no salt added tomato sauce
• 2Tbsp brown sugar
• 2Tbsp lemon juice
• 2tsp Worcestershire sauce

1. Boil a pot of water and add cabbage for 5 minutes. Take the cabbage out and gently peel back the leaves. I had to place the cabbage back into the boiling water once more to get the leaves softer inside the cabbage. I got 11 leaves.
2. combine quinoa, egg whites, milk, onion flakes, garlic, salt and pepper with ground turkey. Spoon about a 1/4-1/3 cup into each leaf and roll and tuck the ends in and place into crock pot.
3. Mix together all the sauce ingredients and pour over the cabbage rolls and cook on low for 8 hours.

Next time I'm just going to try to bake these so I will have to cook the turkey and quinoa or rice.