Lazy Cabbage Rolls Recipe

Oil a 9x13 casserole dish, preheat oven to 425˚F.

Slice cabbage into 1/4" thin slices. Place in a heat proof bowl, cover with boiling water and let sit 10 min to soften. Drain and squeeze out excess water with your hands.

In a large mixing bowl, combine ground turkey, ground pork, drained cabbage and 4 cups cooked rice. Grate 1/2 large onion into meat mixture. Add 2 eggs, 1 tsp Mrs Dash, 1/2 tsp black pepper, 2 tsp salt, and 2 Tbsp finely chopped parsley. Mix well. Form into potato-shaped patties with your hands (each should be about 1/2 cup of the meat mixture). Arrange in oiled casserole.

For the sauce, finely dice remaining 1/2 large onion. Heat a large pot over medium/high heat and add 1 Tbsp oil and 3 Tbsp butter. Add diced onion and sauté 5 minutes, stirring occasionally or until softened. Add julienned carrot and cook another 3 minutes or until softened. Add 2 cups marinara and 3 cups hot water and bring to a boil. Add 1/4 tsp salt and 1/4 tsp Mrs Dash, or season to taste.

Pour sauce over patties until they are nearly covered. Cover with foil and bake on medium rack at 425˚F for 40 min.

To serve, plate the lazy stuffed cabbage and spoon the extra juice over the top. Serve with sour cream (my favorite) or plain Greek yogurt.