Cabbage and rice casserole

Yield: 1 Servings

Measure Ingredient
8 ounces Ground turkey breast
2 cups Shredded cabbage
½ cup Chopped onion
⅔ cup Rice; uncooked
28 ounces Canned tomatoes; with liquid
2 teaspoons Mustard
2 tablespoons Brown sugar
⅛ teaspoon Lemon pepper

1. Preheat oven to 350.

2. Brown meat and onions in white wine, adding more if it begins to stick.

3. Spray 8x8" baking dish with butter flavored cooking spray. Layer cabbage on the bottom of the dish. Cover that with browned meat mix and rice.

4. In a small bowl, combine chopped tomatoes with juice, mustard, brown sugar and lemon pepper.

5. Pour tomato mixture over rice. Cover and bake 1½ hours. Uncover and cook an additional 10 minutes. Personal note: I use ½ ground chicken and ½ ground TVP. I can't get cooking spray, so I wipe the pan with a little oil. It can be made ahead. I usually do the long baking when I get a chance. , and then warm up uncovered. It will also keep in the refrigerator or freeze. busted by sooz

Recipe by: Healthy Exchange Cookbook by Joanna Lund Posted to recipelu-digest Volume 01 Number 169 by James and Susan Kirkland <kirkland@...> on Oct 26, 1997

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