Cabbage is something that comes into season twice per year, so depending on how you think about it, this could be a cozy meal for autumn, or a delicious spring meal featuring some traditional Easter flavors. My family definitely associates cabbage with autumn, and I love the richer flavors in this one-pot meal than the summer fare we’ve been noshing on lately. Plus everything in the ingredients list is easy to find and affordable, so what more could you ask for? Thanks Wonky Wonderful for sharing this easy weeknight meal. I’ll be giving this one another try in the future, with a few more veggies thrown in for good measure.

 

Ingredients

1 lb Ground Turkey

2 Tablespoons Olive Oil

1/2 White Onion – chopped

1 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1/4 teaspoon Dried Thyme

1/4 teaspoon Ground Pepper

1/2 teaspoon Sea Salt

14 ounces Can Diced Tomatoes low sodium

1/2 Head Small Green Cabbage – chopped

1½ Cups Water

1 Cup Quick Cook Rice or Rice Blend

1 Cup Shredded Cheddar Jack Cheese

Chopped Parsley

Salt/Pepper to Taste

 

Instructions

In large Dutch oven over medium high heat, brown turkey with olive oil and onions.

Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper. Stir.

Add diced tomatoes, water and rice to pot. Bring to a boil.

Add cabbage, cover and reduce heat to medium low. Cook 10 minutes or until rice is tender. Add salt and pepper to taste.

Top with cheese and cover 1-2 minutes to melt.

Remove from heat and sprinkle with fresh chopped parsley.

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Quick tip: Want to make this a full meal? Add in some bell peppers, celery, and carrots for added veggie nutrients.

Recipe and image courtesy of Wonky Wonderful