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
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