The very moment I stumbled upon this recipe I knew it was a keeper and in fact I went out and bought the ingredients that same day. I love casseroles, and the cheesy crunchy top that reveals itself after baking so nicely in the hot oven! MMMMMMM I am a cheese & crispy bits lover! I changed the recipe up some to suit my taste. To see the original click here. For my edited version…READ ON!
- 2 tbs olive oil, divided
- 1 lb. lean ground turkey
- 2 cloves garlic
- 1/2 tsp. dried thyme
- 2 tsp Paprika, I like hungarian but any will do even the hot stuff
- salt and fresh ground black pepper to taste
- 1 head green cabbage, coarsely chopped
- 1 can (14.5 oz.) petite dice tomatoes with juice
- 1 can (15 oz.) tomato sauce
- 1/4 cup chicken stock
- 2 cups cooked brown rice (I cooked in chicken stock instead of water to add more flavor)
- 2 cups low-fat mozzarella cheese
(Love this shot)
DIRECTIONS – Preheat oven to 350°F.
- Spray a large glass casserole dish with non-stick spray. I used a 10×13″ pan and it was full!
- Cook rice and when it is finished set aside (use chicken stock instead of water for more flavor!)
- Heat a large frying pan on medium heat; add 1 tbs olive oil, and garlic. Cook until just fragrant (about 1 minute or less) Add salt, pepper, paprika thyme and finally ground turkey. Cook until browned.
- To the pan add the diced tomatoes with juice, tomato sauce and chicken stock.
- Simmer until thickened, around 15 minutes give or take.
- While meat mixture is thickening, cut up cabbage and make sure to cut out the core, and chop coarsely.
- Heat remaining olive oil in a large frying pan, add the cabbage and cook over medium heat until the cabbage is wilted (I added a lid to help the process along). You want the cabbage about half-cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
- Add your cooked rice to your meat mixture and stir to combine well.
- Take 1/2 of your wilted cabbage and place in your casserole dish, then 1/2 of your meat mixture and repeat until all is in pan. Mix together gently with large spoon.
- Add cheese to top and bake for 40 minutes uncovered.
- Let casserole sit for a few minutes before cutting, the cheese will stay in place better this way and you get nice even squares for everyone to enjoy, serve hot.
- This dish is freezer friendly if you have leftovers. (which I did) I stored in a Tupperware container, air tight.
Fresh Vodka Spritzer Recipe:
1 oz Pinnacle Cake Vodka
1 oz Pinnacle Whip Cream Vodka
2 oz Seltzer Water
Juice of 1/2 lime
Basil & lime slice for garnish
Blend first 4 ingredients together and garnish with basil and lime slice. Light and refreshing!
If you liked this recipe, check out more from Sweet Heat Chefs and tell a friend!