Recipes

Turkey

Turkey Sausage Cabbage Rolls

Ingredients

• 12 large plus 6 medium cabbage leaves
• 2 packets (3 ounces each) instant multigrain rice mix
• 1 medium onion, finely chopped
• 1/2 cup finely chopped sweet red pepper
• 1/4 cup minced fresh parsley
• 3 teaspoons Italian seasoning
• 1-1/4 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1-1/2 pounds lean ground turkey
• 3 Italian turkey sausage links (about 4 ounces each), casings removed
• 1 bottle (46 ounces) V8 juice

Description

1. In batches, cook cabbage leaves in boiling water until crisp-tender, about 5 minutes. Drain; cool slightly.
2. In a large bowl, combine rice mix, onion, red pepper, parsley and seasonings. Add turkey and sausage; mix lightly but thoroughly.
3. Line bottom of a 6-qt. slow cooker with medium cabbage leaves, overlapping as needed. Trim thick veins from bottom of large cabbage leaves, making V-shaped cuts. Top each with about 1/2 cup filling. Pull cut edges together to overlap, then fold over filling; fold in sides and roll up. Layer in slow cooker, seam side down. Pour vegetable juice over top.
4. Cook, covered, on low until cabbage is tender, 7-9 hours (a thermometer inserted in filling should read at least 165°).