Recipe by Claudia Dawn
I like the zip that the brown sugar twin and mustard gives to this recipe. One generous serving is only 3 points using ground turkey; 4 1/2 points if using ground beef. Prep time includes frying up the meat.
Top Review by Heirloom Tomato
I set out to double this recipe. My 1/2 cabbage (medium size head) came to almost 8 cups chopped. I had a large covered baking dish and I knew the cabbage would cook down, so I used it all. It was a perfect amount of cabbage. Other changes: Did not double the tomatoes. I used one 28 oz. can of crushed tomatoes with 4 T. of brown sugar, 4 t. of spicy brown mustard, 1 t. of basil, 1 t. of Italian seasoning, 6 cloves of chopped garlic, 1/2 t. lemon pepper, and 4 oz. water mixed in. I used one cup of basmati rice. Baked it covered for 1-1/2 hours and I could see it did not need more baking. Ten minutes uncovered would have dried it out. I think next time I will add 1 T. of lemon juice to the tomatoes and just use regular pepper. We all enjoyed it and ate large portions. I was pleased with how easily this came together. Thank you for the good recipe.
- 2 cups chopped cabbage
- 1⁄2 cup onion
- 8 ounces ground turkey or 8 ounces ground beef
- 2⁄3 cup uncooked long grain rice (2 oz.)
- 1 (28 ounce) can tomatoes seasoned with basil garlic & oregano (3 c.)
- 2 tablespoons brown Sugar Twin
- 2 teaspoons mustard
- 1⁄8 teaspoon lemon pepper
Directions See How It's Made
- Brown meat.
- Layer cabbage on bottom of a square 9x9 baking dish.
- Layer onion, meat and rice on top of cabbage.
- Mix sugar, lemon pepper and mustard to undrained tomatoes.
- Pour over layered ingredients.
- Cover and bake 1 1/2 hours at 350 degrees.
- Uncover and bake an additional 10 minutes.
- Double for a 9x13 pan.