Stuffed Cabbage Casserole

As I prepare for one of the biggest party weekends (umm hello, Waste Management Open and Superbowl parties), I currently have a batch of macaroni in my fridge for baked mac and cheese balls, light and airy sugar cookies for my Valentine's blog posts, and some jumbo shrimp for a kale caesar salad. But before I descend into a weekend of splurging on beer, chips and dip, and endless amounts of cheesy fried goodness, I decided to post a healthy casserole dish, loaded with tomatoes, cabbage, and ground turkey (instead of beef). I love how different this casserole is from your mom's standard dish, and it makes for great leftovers!

Stuffed Cabbage Casserole
Recipe adapted from Skinnytaste.com

Ingredients:
Serves 5

• 1/2 lb. ground turkey
• 1 cup brown rice, cooked
• 1 tbsp. olive oil, separated
• 1/2 onion, chopped
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• salt and pepper to taste
• 4 oz. can tomato sauce
• 2/3 cup roasted grape tomatoes, chopped (or use 1/2 of a 14.5 oz. can of diced tomatoes)
• 1/4 cup water
• 1 small head of green cabbage, heart removed from center, and leaves roughly chopped into 1-inch pieces
• 1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees F. 

In a large skillet preheat 1/2 tbsp. oil over medium heat. Add in onion, paprika, garlic powder, salt and pepper. Let cook until onions begin to soften, stirring occasionally, about 5 minutes. 

Add in ground turkey and let it brown, cooking it in with the onions. Break the turkey up with a wooden spoon as it cooks. Once the turkey has completely browned, add in the tomato sauce, diced tomatoes, and water. Let the mixture simmer for about 10 minutes, allowing it to thicken. Lastly, add in the cooked brown rice and mix well.

Meanwhile, in another large pan heat the other half of the oil over medium heat and add in the chopped cabbage. Cook until well wilted and soft, about 8 minutes, stirring occasionally. 

In a casserole/baking dish place half of the cooked cabbage on the bottom of the dish, spreading it out evenly. Then top with half of the turkey rice mixture. Repeat the cabbage layer and the turkey rice layer once more. Top with cheese. 

Cover with tin foil and bake for 40 minutes. Then remove the foil and bake for another 10-15 minutes until cheese is well melted and the casserole is hot all the way through. 

Remove and let cool for 5 minutes before serving.