A Yummy, Cheese-Rich Casserole, Made Healthier
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The best thing to use for this recipe is a large Dutch oven. First, you brown the ground turkey along with the olive oil and onions on medium high heat. Once the turkey is browned, reduce heat to medium, stir in all of your herbs and spices, and then add the diced tomatoes, water, rice, and any of the optional veggies that you want to include (if any) and bring to a boil.
Then add the cabbage and cook, covered, for about 10 minutes (until the rice is tender). Add more salt and pepper (if you want more, to taste), and then put the cheese in and leave on the heat until melted (just a minute or two should do it). Then add the chopped parsley (if desired), and you’re ready to serve it.
Ingredients
1 package Foster Farms organic ground turkey
2 tablespoons olive oil (I used Pompeian extra virgin)
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 (I used Hunt’s no salt added diced tomatoes)
1/2 head small green cabbage, chopped
1½ cups water
1 cup quick-cook rice or rice blend (I used Uncle Ben’s long grain & wild rice fast cook blend)
1 cup shredded cheddar jack cheese
chopped parsley, for garnish
Optional add-ins: celery, bell pepper, carrots
Instructions:
In large dutch oven, brown turkey with olive oil and onions. Reduce heat to medium, then add all the seasonings and stir.
Add diced tomatoes, water and rice to pot. Bring to a boil. Next, add cabbage, cover and reduce heat to medium low. Cook until rice is tender, approximately 10 minutes. 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.
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Quick tip: Use whole-grain brown rice to make this dish even healthier!
Thanks to Wonky Wonderful for this yummy and healthy stuffed cabbage casserole recipe.