Savoy And Turkey Loaf
|Savoy cabbage head||1 Medium, cored|
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Celery stalk||1 , finely chopped|
|Canned pitted black olives||6 Ounce, drained and chopped (1 Can)|
|Ground turkey meat||1 Pound, thawed if frozen (Raw)|
|Chopped parsley||2 Tablespoon|
|Rice cereal/0.5 cup soft whole wheat bread crumbs||3 Tablespoon (Dry Cream Of Rice Cereal)|
|Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
|Dried thyme||1⁄2 Teaspoon|
|Caraway seeds||1⁄2 Teaspoon|
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.