Stuffed cabbage casserole

Ingredients

• 1 head of cabbage
• 1½ lbs ground turkey
• 1½ cups rice
• 1 large onion
• 2 medium carrots
• 2 tbsp breadcrumbs
• 3 eggs
• ½ cup milk
• 1 tbsp salt
• 1 tsp pepper

Directions

1. Core the cabbage and put it in a pot of hot water for at least 20 minutes while making the filling.
2. Cook the rice
3. Shred the carrots and dice the onion.
4. Add carrots, onion, breadcrumbs, salt, pepper, 2 eggs and rice together and mix well.
5. Add ground turkey to the mixture and mix everything well.
6. Lightly grease a 9X13 pan and line it with cabbage leaves (they should be fully covering the pan and hanging over the edges).
   • If the cabbage leaves have thick ribs you may want to cut the excess thickness from the rib before using the leaves (this will depend partly on how long the cabbage was in the hot water)
7. Use half the meat mixture to form a layer on the cabbage leaf bed.
8. Fold the parts of the cabbage hanging over the pan sides over the meat layer.
9. Cover with another layer of cabbage leaves.
10. Repeat steps 7-9 for the remainder of the meat mixture.
11. Mix ½ cup of milk with the remaining egg plus some salt and pepper and pour it over the casserole.
12. Use a fork to stab holes through both layers of the cabbage leaves to allow the milk/egg mixture to seep through.
13. Cover with tin foil and bake at 350° for 40 minutes.
14. Remove the tin foil and bake another 20 minutes at 375°

This can be served with sour cream or plain but I also think this would pair very well with yellow veggie cream sauce.