Yield: Serves 6 | Prep Time: 30 minutes | Cook Time: 55 minutes
Achieving the flavor profile of stuffed cabbage without the time spent carefully stuffing each leaf, this casserole is the best of both worlds. Cabbage is great for digestion, and with lean turkey protein you have a healthy casserole in the works. Bake and dig in, without stopping to worry about rolling things up or tying a bow on top.
INGREDIENTS
1 cup long-grain brown rice
2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes
½ cup tomato sauce
¼ cup chopped parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound ground turkey
1 (2.5-pound) green cabbage
1 tablespoon light brown sugar
1 tablespoon red wine vinegar
½ teaspoon Worcestershire sauce
1. Preheat the oven to 350°F and lightly coat a 9 × 13-inch baking dish with cooking spray.
2. Shred the cabbage, reserving 18 to 20 whole leaves for serving, if desired.
3. Cook the rice according to the package directions.
4. While the rice cooks, heat the olive oil in a large skillet over medium-high heat; add the onion and garlic and sauté for 2 minutes, until fragrant. Add the diced tomatoes, ½ of the tomato sauce, the parsley, salt, and pepper. Add the turkey and sauté for 5 minutes.
5. Add the shredded cabbage to the tomato sauce mixture and cook for 5 minutes to wilt the cabbage, stirring occasionally. Pour the mixture into the baking dish and bake for 45 minutes.
6. Meanwhile, add the brown sugar, vinegar, and Worcestershire sauce to the remaining tomato sauce in a small skillet and bring just to a simmer, stirring until well mixed. Pour the sauce over the baked casserole or serve on the side. Place 3 to 4 whole cabbage leaves in each individual bowl, top with casserole filling, and serve.
