Cabbage wraps

In an effort to be healthier, I have started to expand my cooking horizons. On the list this week; stuffed cabbage roles. Nabil's mom used to make a different version of this, but I kinda tweaked it to make it a little healthier. I didn't take too many pictures because I didn't expect it to be so good. The deets are below.

Ingrediants:
- 10 to 12 large leaves Savoy cabbage
- 2 tablespoons butter
- 1/2 cup orzo
- 1 cup white rice
- 3 1/2 cups chicken stock, divided
- 1 pound ground turkey
- 1 small onion, minced
- 2 cloves garlic, minced
- Freshly grated nutmeg
- 3 tablespoons dill, finely chopped, or dried
- 1/4 cup parsley, finely chopped, or dried
- 1 cup tomato sauce
- 1 can diced tomatoes in juice

Boil cabbage leaves to soften. This only takes a couple of minutes. Drain and cool to handle.

In a saucepot over medium heat, melt 2 tablespoons butter and add the orzo. Toast to golden and add rice, stir for about 1 minute. Add 2 1/2 cups chicken stock and cook at a simmer for 15 minutes. Set aside to cool.

Lightly brown the turkey. Season with salt and pepper; add onions, garlic, nutmeg, dill and parsley. Transfer to a bowl with the rice and stir to combine.

Mix the tomato sauce, diced tomatoes and remaining cup stock. Fill and roll cabbage leaves to make 10-12 small burrito-shaped logs. Arrange in a 9x13 glass baking dish. Add the sauce and bake on 350 for 30 minutes.

 Top with cheese (optional) and serve. Voila!