The taste of this casserole can be compared to stuffed cabbage, but it is made in a more convenient layered method, and baked in the oven, or in a crockpot.Unstuffed Cabbage Casserole
8 c. finely shredded green cabbage (about 1/2 a large head)
1 medium onion, minced/chopped
1/4 c. olive oil
2 lb. ground turkey
2 garlic cloves, minced/pressed
1 t. oregano
1 t. marjoram
1/4 t. black pepper
3 c. brown rice, cooked
1 can (10-3/4 oz.) tomato soup
1 can (15 oz.) crushed tomatoes
1 can (10-3/4 oz.) cream of celery soup
2 soup cans water
Heat oven to 350°. Or, get out your crockpot.
In large frying pan, cook and stir cabbage and onions in olive oil over medium heat for 10 minutes, or until tender.
Mix with cream of celery soup in medium sized mixing bowl. Add salt to taste.
Brown ground turkey in pan, add seasonings; mix well.
Stir in rice, tomato soup, crushed tomatoes and water until well blended.
Layer 1/2 of the cabbage mixture and 1/2 of the meat mixture in 13x9-inch baking dish. Repeat layers; top with remaining cabbage mixture. Cover with foil. Bake 1 hour or until heated through.
NOTE: Alternately, this can be made in a crockpot, as I did here, and simmered on low for 1 hour.
1 comment:
I think next time, I would use an entire head of cabbage, shredded. It cooked down even more than I had anticipated, leaving me with only a little to spread on top. Although, with the help of my charming husband, I think we made an artful presentation of it. Our friends who we shared the meal with liked it a lot, and commented that the flavor was very good, so maybe I don't want to mess with the recipe...?
Try it and let me know what you think!
Post a Comment