Ingredients

• 1 cup uncooked brown rice
• water to cover
• 1 head red cabbage
• 0.25 cups olive oil
• 1 stalk celery , finely chopped
• 0.5 reds onion , chopped
• 1 clove garlic , minced
• 1 pound ground turkey
• sea salt to taste
• 1 , 8 ounce
• 12 , 10 inch

Instructions

1. 1 Bring brown rice with enough water to cover in a saucepan to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
2. 2 Cut off red cabbage stem. Gently peel off leaves, being careful not to tear; place individual leaves 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.
3. 3 Heat olive oil in a large skillet over medium-high heat. Sauté celery, onion, and garlic until softened, 5 to 7 minutes. Mix in turkey; season with salt. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add crushed tomatoes and cooked rice; cook, stirring occasionally, until flavors combine, 10 to 15 minutes.
4. 4 Place 1 cabbage leaf on top of each tortilla. Fill with turkey-rice mixture; fold up bottom end and roll into a tight burrito.
5. 5 Heat a grill pan over medium heat. Cook burritos, in batches, until outsides are crunchy, about 5 minutes, flipping as necessary. Repeat with remaining burritos.

Nutrition per serving