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Turkey and Cabbage Strata

  • 1/2 c. Rice – uncooked
  • 1 c. Water
  • 1 T. Butter
  • 1/2 lb Turkey – ground, leanest possible
  • 1 tsp. Italian Seasoning
  • 1 c. Vegetable Juice – V-8 or other brand, regular or low-sodium
  • 3 c. Green Cabbage – shredded
  • 1 c. Tomato Sauce – regular or no salt
  • 1 c. Mozzarella – shredded, whole or part skim
  • 1/2 tsp. Italian Seasoning

Serves 4

Bring rice, water and butter to a boil. Cover and simmer over low heat for 15 minutes or until tender. In a medium-sized bowl, mix together cooked rice, turkey and 1 teaspoon Italian seasoning. In an 8×8-inch or 2-quart capacity glass baking dish, layer 1/2 cup vegetable juice, 1 1/2 cups cabbage, turkey rice mixture, tomato sauce, 1 1/2 cups cabbage, 1/2 cup vegetable juice, mozzarella. Sprinkle 1/2 teaspoon Italian seasoning over top. Cover with foil. Bake at 350ºF for 45 to 60 minutes or until turkey is no longer pink. Serve with crusty bread if desired.

Recipe by: Cindy Kerschner, Schnecksville

Finalist – Broccoli/Cabbage/Cauliflower

2009 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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