Stuffed Cabbage Casserole
2 tablespoons olive oil
1 large onion, chopped
1 1/2 pounds ground turkey
3 tablespoons Worcestershire sauce
salt and pepper, to taste
1/2 cup rice
3 pounds cabbage, chopped
2 8 oz-cans tomato sauce
1/2 cup water
1/2 cup white wine
In a small saucepan cook rice until firm, about 10 minutes. Drain
and set aside. Preheat oven to 350 degrees and lightly oil a 9 X
13 baking pan. In a large skillet, over medium heat, saute onion
until translucent. Add ground turkey, parsley, Worcestershire sauce,
salt and pepper and saute until meat looses its pink color. Add
rice and stir well to mix. In a small bowl combine tomato sauce,
water and wine. Place half the cabbage in the bottom of the prepared
baking pan, cover with meat mixture, then half the tomato sauce.
Cover with remaining cabbage then pour in remaining tomato sauce.
Cover and bake for 1 1/2 hours.