One of my favorite meals that my mom makes is stuffed cabbage. Every time I go home I look forward to this meal in particular. Its so good, not too heavy, and very simple. I decided to give her recipe a new spin. Instead of struggling to fold the cabbage and roll them neatly in a dish, I wanted to change it up and make a casserole. This still has all the same great flavor, but instead of taking the time to roll perfect little stuffed cabbage bundles, I can just get messy and throw everything into one big dish. This cuts the prep time in half! Who doesn’t love a delicious recipe that takes almost no time at all to make!?

Ingredients:

-For the main mixture-

• 1/2 head Cabbage

• 1 lb Lean Ground Turkey

• 1/2 medium White Onion

• 3 cloves Garlic, minced

• 1 container Sauerkraut

• salt and pepper to taste

-For the sauce-

• 1 can Tomato Soup

• 1/2 medium White Onion

• 1/4 cup Flour

To make the sauce:

• Pour the can of tomato soup into a small pot and bring to a simmer.

• Add in the onion and flour, and stir until the broth thickens.

• Once the broth is beginning to thicken and you have the fragrance of the onion cooking, remove from the heat and it is ready to use in the making of the casserole.

How to make the casserole:

• First, start cooking 1 cup of rice.

• Next, boil water and cook the cabbage for about 10 minutes to just get it soft.

• While the rice and cabbage are cooking, cook the garlic and onion with the ground turkey in a large skillet until the turkey is golden brown.

• Dry off the cabbage and cut into small shredded pieces.

• Next, mix the rice and cabbage with the mixture in your skillet.

• Add in the sauerkraut and sauce.

• Mix together and put in a large casserole dish.

• Bake at 350 degrees for about 30-40 minutes.