Cabbage Rolls Deconstructed

My mother in law is a tremendous cook and always made interesting ethnic dishes.  Cabbage rolls are one of my favorites but they were very labor intensive.  Today, I tried my hand at a speedy, unstuffed, unrolled version.

1 Tbsp. olive oil
1 onion, grated or finely diced
1 green or red bell pepper, diced
2 lbs. organic ground turkey
1/3 cup uncooked brown rice
1 medium head green cabbage, roughly chopped
2 cans organic tomato sauce (no sugar!)
1 c. water
ground black pepper and sea salt (about 1 teaspoon) to taste

1/2 – 1 cup sauerkraut, drained (optional)

Preheat over to 350° F.

Heat oil in a large skillet, and saute onion and green pepper until they soften. Add ground turkey, cooking over medium heat until it is nicely browned . Stir in uncooked rice and remaining ingredients.

Spread cabbage in an even layer in the bottom of a casserole dish. Top with the turkey, tomato, rice mixture.

Cover with foil (don’t let it touch the food) and bake at 350° for about an hour to an hour and a half.

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