Thursday, May 18, 2017

Stuffed Cabbage Casserole

1 Lb . Package Ground Turkey
2 Tablespoons Olive Oil
1/2 White Onion - chopped
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Dried Thyme
1/4 teaspoon Ground Pepper
1/2 teaspoon Sea Salt
14 ounce Can Diced Tomatoes low sodium
1/2 Head Small Green Cabbage - chopped
1½ Cups Water
1 Cup Quick Cook Rice or Rice Blend I used 10 minute cook rice & grain medley
1 Cup Shredded Cheddar Jack Cheese
Chopped Parsley
Salt/Pepper To Taste

In large dutch oven over medium high heat, brown turkey with olive oil and onions.
Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper. Stir.
Add diced tomatoes, water and rice to pot. Bring to a boil.
Add cabbage, cover and reduce heat to medium low. Cook 10 minutes or until rice is tender. Add salt and pepper to taste.
Top with cheese and cover 1-2 minutes to melt.
Remove from heat and sprinkle with fresh chopped parsley.

Recipe Notes

Optional add ins: bell peppers, celery, carrots.

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