Cook quinoa according to package instructions, drain and cool slightly.
Chop onion finely, use food processor if you have one and cook in 1 tbsp. olive oil and butter over low heat until soft but not coloured for 7-10 minutes.
Chop cabbage finely, preferably in a food processor to speed up the process. If you use fresh cabbage cook together with onion in the above step.
Preheat oven to 350F/180C
In a large bowl combine quinoa, onion, cabbage, turkey and parsley. Add salt and pepper.
Form patties and brown on both sides in olive oil. The patties should be browned so they hold shape but don't need to be cooked all the way through. The patties are quite fragile so take care when flipping them.
Work in batches to avoid overcrowding.
Process chopped tomatoes in a food processor till smooth. In a small saucepan combine tomatoes, concentrated chicken stock and tomato paste.
Heat while stirring continuously until the chicken stock dissolves into the sauce.
Take off the heat and stir in creme fraiche.
Pour over the lazy cabbage rolls, add bay leaves and cook uncovered in the preheated oven for 35-40 minutes.