STAY FIT SUNDAY | NOT SO STUFFED CABBAGE CASSEROLE
Hi everyone!! So I finally got around to this recipe! I hope you all like it and it is a simple version of European Stuffed Cabbage with my little twist! And my parents approve and they make the best Stuffed Cabbage EVER! So it makes me feel better lol! Thank you all so much for watching and have a wonderful New Years! Much love! Xo Ivett
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INGREDIENTS:
1 medium cabbage
1 16oz container sour cream
1 lb ground turkey
1/2 yellow onion
4 cloves garlic
1 egg
3/4 cup white rice (I used jasmine)
1 1/2 cup water
3 heaping tsp paprika
1/3 tsp Vegeta seasoning (Or you can add salt, onion powder and dried parsley)
1 tsp mustard
1 tsp caraway seeds
5-6 bay leaves
DIRECTIONS:
1. Pre heat oven to 425 degrees.
2. Rinse and chop head of cabbage into 1/4" slices. Add 1/2 cabbage to oiled casserole dish (about 3 tbsp olive oil) and season with sea salt and 1/2 tsp caraway seeds.
3. Chop onion and garlic and add to separate bowl along with turkey, egg, paprika, rice, Vegeta seasoning and black pepper. Combine with hands.
4. Add meat mixture to casserole dish and even out. Add bay leaves and top with remaining cabbage. Season once again with sea salt and caraway seeds.
5. In a small bowl add sour cream and dilute with water until you have a runny but slightly think consistency. Add 1 tsp mustard and mix. Add sour cream mixture to top of casserole.
6. Cook with lid for 45 minutes. Remove and cook without lid for 15 minutes or until top begins to brown. Serve!
Makes 5-6 servings!
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