T-Style Cabbage Rolls CASSEROLE!!!
so, i still had leftover stuffing from my cabbage rolls the other night. . . ((i had frozen it))
i wanted to use it before it got too frozen and unusable…
but, i didn’t feel like going thru the hassle of rolling up leaves of cabbage again. . so, i threw it all in a dish and baked it that way for 45 minutes!!!
so, here goes:
1 medium head cabbage
1 cup cooked white rice (jasmine)
1 egg, beaten
1/4 cup milk
½ medium minced onion
1 cup panko crumbs
1 cup raisins
1 pound ground turkey, browned
1 tsp dill
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1 tsp ground black pepper
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 tablespoon brown sugar
2 tablespoon lemon juice
2 teaspoon Worcestershire sauce
Preheat oven to 400
prepare a 11 x 17 pan – grease pan
In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground turkey, dill, garlic powder, paprika, panko crumbs, raisins, salt, and pepper.
Shred 1 head of cabbage, mix with meat mixture
Pour into the prepared baking dish
In a small bowl, mix together tomato sauce, diced tomatoes, brown sugar, lemon juice, and Worcestershire sauce.
Pour over cabbage mixture.
Bake for 45 minutes
Pull dish out sprinkle with parmesan cheese, bake for an additional 5 – 10 minutes
((p.s. it’s scrumptious with sour cream served on top (as are the cabbage rolls) AND, i used red cabbage this time around…))