Turkey Cabbage Roll Casserole
Servings: 6
Calories: 267kcal
This recipe for Turkey Cabbage Roll Casserole uses heathy, lean ground turkey instead of ground beef.
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Ingredients
- 1 head green cabbage
- 1 lb lean ground turkey
- 1 ½ cups cooked white rice
- ½ cup onion finely chopped
- ½ cup carrot shredded
- 1 clove garlic minced
- ¼ cup seasoned bread crumbs
- 1 egg
- 1 can tomato soup
- 1 tablespoon olive oil
- ½ teaspoon fresh ground pepper
- 1 teaspoon salt
Instructions
- Cook the rice (I use my rice cooker prepared as per cooker instructions)
- Fill a large pot with water and bring to a boil.
- Cut the core out of the cabbage head.
- Place the cabbage into boiling water and cook for 3-5 minutes. Remove from the water and gently separate the cabbage leaves. Set aside while you prepare the filling.
- In a large skillet heat the olive oil. Add the onions, garlic, and carrots; sauté until onions are translucent.
- In a large bowl combine the ground turkey, sautéed onions, garlic, carrots, cooked rice, bread crumbs, egg, salt, pepper, and two tablespoons of the tomato soup.
- Blend until combined but don't overwork the mixture.
- Grease a 2 quart baking pan or casserole dish.
- Place 2 layers of the cooked cabbage leaves into baking pan.
- Top with the turkey mixture and spread evenly.
- Cover with 2 layers of cabbage leaves.
- Pour the remaining tomato soup over the cabbage.
- Cover and bake 350º F for 1 hour 15 minutes. Uncover and bake an additional 15 minutes to allow the top to brown.
Nutrition
Calories: 267kcal | Carbohydrates: 33g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 724mg | Potassium: 849mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2192IU | Vitamin C: 64mg | Calcium: 95mg | Iron: 2mg