A snap to make and a nice change of pace from traditional-style cabbage rolls.
1 head cabbage, sliced into wedges
1 lb. ground turkey
1 onion, chopped
1/2 c. long-cooking rice, uncooked
salt and pepper to taste
10-3/4 oz. can tomato soup
1-1/4 c. water
14-1/2 oz. can stewed tomatoes
Place cabbage in a greased 13"x9" baking dish; set aside. Brown turkey and onion together over medium heat until turkey is no longer pink and onion is translucent; drain. Stir in rice, salt and pepper. Spoon turkey mixture over cabbage; set aside. Stir together tomato soup and water; add stewed tomatoes and pour over turkey. Cover and bake at 350 degrees for 30 to 45 minutes, until rice and cabbage are tender. Serves 4.
To cut down on casserole prep time, stock up on pre-cut and peeled veggies available in the grocery produce aisle or salad bar.