Brown rice and chopped turkey breast mixed with bell peppers, mushrooms, chopped shallots, red onions, 2 garlic cloves (crushed), parsley, red kidney beans, avocados bits and feta cheese sprinkled on the top layer. I then used ten Savoy cabbage leaves as a cake layer to keep the ingredients together.
Savoy cabbage leaves
Bring a large pan of salted water to the boil. Remove any tough outer leaves from the cabbage, then separate the large green leaves from the heads. You’ll need about 10. Blanch for 2 minutes or until just tender, then plunge into cold water and drain.
I buttered the springform cake tin with olive oil, then lined it with most of the cabbage leaves, overlapping slightly and leaving an overhanging edge. I spooned the brown rice, turkey breast and mixed vegetables, parsley, red kidney beans, avocados bits and feta cheese into the tin lined with the cabbage leaves. Then folded the overhanging edges of the cabbages over the ingredients and sealed it in with the remaining leaves. I placed the healthy turkey & vegetable layer cake into the oven for 10 minutes before serving.
Bon appétit!
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