Stuffed Cabbage Casserole

• 1 medium head cabbage
• 1 c. uncooked long grain rice
• 1/2 lb. ground turkey
• 1 medium onion, diced
• 1 (8 oz.) can tomato sauce
• 1/2 tsp. pepper
• 2 cans (14 1/2 oz.) stewed tomatoes
• juice of 1 lemon
• 1/4 c. brown sugar or sugar-free maple syrup

1. Cook rice as directed, omitting butter if called for.
2. While rice is cooking, fill a large pot with water, about 3/4 full, and boil.
3. Core and cut the cabbage into 2-inch pieces and place in water to blanch.
4. Drain cabbage.
5. Saute turkey in large pan along with onion.
6. Add salt, pepper, stewed tomatoes and tomato saue and stir well, breaking up tomatoes.
7. Add cooked rice, blanched cabbage, lemon juice and brown sugar, mix well.
8. Pour in a 9 x 13-inch pan.
9. Bake at 350u0b0 for 45 minutes.
10. Serves 8 to 10.

head cabbage, long grain rice, ground turkey, onion, tomato sauce, pepper, tomatoes, lemon, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936209 (may not work)