Deconstructed Cabbage Roll Casserole
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There we were, arriving late at our lake house and nothing to fixed for dinner. All that was in the freezer was some ground turkey. A search of the Internet turned up this recipe, or at least the version that we started with. Lately we're been looking for new ways to fix cabbage. This sounded worth a try, and it turned out to be a keeper!

We've made it 3 or 4 versions of this now. This is our favorite so far. We have also had very good reviews from our friends. We hope you will enjoy it too.

2 tbls olive oil
1 to 1 1/2 lb ground turkey
1 cup onion, diced
1 cup bell pepper, diced
3 large cloves garlic, minced
1/2 cup uncooked long grained rice
1 medium head cabbage

1 can (10.5 oz) condensed tomato soup
1 can (15 oz) tomato sauce
1 cup chicken stock
1 teaspoon kosher salt
black pepper, to taste

Quarter and core the cab bade head, and roughly chop the quartered cabbage. Spread the cabbage in an even layer in the bottom of a casserole dish. You want cabbage to be about 3/4 to 1 inch in depth.

Heat oil in a large skillet, and cook the ground turkey until lightly browned. Add the onions, bell peppers, and garlic. Cook until the vegetables just start to soften. Stir in the uncooked rice and continue to cook for a couple of minutes, stirring constantly. Remove from the heat, and top the cabbage with the meat mixture.

Combine tomato soup, tomato sauce, water, salt, and black pepper in a bowl. Mix well. Pour this evenly over the top of the meat mixture.

Cover with foil and bake at 350° for 1 hour and 45 minutes, or until the rice is tender (remove the foil during the 5 minutes of baking).

Cliff Note: We often use brown rice for extra flavor. If you want to use this too; mix 1/2 cup of brown rice with 1 1/3 cups salted water, and microwave on high for 5 1/2 minutes to par-cook the rice. Then add the rice to the meat mixture. Otherwise the rice will not cook through (our first attempt with brown rice was actually crunchy).


Original Source: Unstuffed Cabbage With Ground Turkey