YIELD 6 Large portions
1 medium cabbage (shredded and bagged cabbage or coleslaw mix works great and saves this step)
16 ounces ground turkey or 16 ounces lean ground beef
1 cup yellow onion, chopped
2 garlic cloves, minced (more if you like)
1 eggs, beaten or 1 egg substitute
1⁄2 cup milk
1 cup cooked rice
1 (14 ounce) can stewed tomatoes
8 ounces tomato sauce
10 ounces condensed tomato soup
1 tablespoon brown sugar
1⁄4 teaspoon cayenne (more if you like) (optional)
1 tablespoon Worcestershire sauce
1⁄2 teaspoon nutmeg, fresh ground is best
1 bay leaf
salt and pepper, to taste
Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and let cool to room temperature. When meat has cooled add egg, milk and rice.
Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage. Saute the cabbage in the same skillet used before.
In a large bowl mix all the sauce ingredients together. Place some of this mixture in the bottom of a sprayed 10×13 casserole dish so you have a nice layer of sauce. Try not to use more than half though.
Layer half the cabbage on top of the sauce. Layer all the meat on top of the cabbage. Top with remaining cabbage and then finish by pouring all the remaining sauce on top.
Bake at 350 degrees F for 30 minutes or until everything is hot and bubbly.
Garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!