Recipe Share: Italian Turkey Cabbage Bake

Last week when I was grocery shopping, I decided to grab a pound of Jeanie-O Italian Seasoned Ground Turkey. Well, I had no idea what I was going to do with it and it took me over an hour the other evening to find a recipe I could use with the ingredients I had one hand. I hardly ever buy cabbage, but for what ever reason…I did on the same grocery shopping trip. So with a recipe in hand and a little tweaking here and there, I present to you…

Italian Turkey Cabbage Bake

(Recipe modified from Allrecipes.com)

Ingredients

• 1 pound lean Italian seasoned ground turkey
• 1/2 head of cabbage, chopped
• 1 ( 10-3/4 ounce) can tomato soup
• 1 (14.5 ounce) can diced tomatoes
• 1 cup uncooked wild & whole grain brown rice (I used Lundberg Wild Blend)
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• salt to taste

Directions

1. Begin cooking rice per package instructions. Cook 20-25 minutes then drain remaining liquid.
2. In a large nonstick skillet, cook turkey (while rice is cooking) over medium heat until no longer pink; drain. Add the cabbage, tomato soup, tomatoes, onion, garlic, thyme, pepper, salt; mix well. Add in semi-cooked rice; mix well.
3. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 1 hour; stir. Bake, uncovered, 15-20 minutes longer or until rice is tender. {I opted not transfer to baking dish and bake. I left in my large nonstick skillet and let simmer for 20-25 minutes until the rice was tender and served in bowls.}

So sorry I don’t have a picture. I’ll have to remember to take one next time I make it…as it was definitely good enough to make again!