cabbage casserole

• 1 head lettuce
• 1 lb ground turkey
• 1 onion, chopped
• 2 cloves garlic, crushed
• 5 cups cooked rice
• 2 cans reduced fat cream of mushroom soup
• 16 oz sour cream
• 1 can diced tomatoes

shred the head of cabbage and boil until tender (this takes a while, i'd say over an hour), strain. saute onion, garlic, and brown turkey in a skillet. mix turkey mixture with rice and cream of mushroom soup. if the head of cabbage is big, line the bottom of a large casserole dish with some, and mix the rest into the rice mixture. if it's on the small side, just add all of it to the rice mix. put mixture into casserole dish.
you can use any ground meat, in whatever quantities you want. i've also used shredded chicken and that was pretty good too. you can add more or less rice depending on the consistency you want. it's a very forgiving recipe. it also reheats well, and can be prepared ahead of time and refrigerated until you're ready to bake it.
preheat oven to 350F. bake about a half hour or so (depends on how much meat and rice was added, and how big the head of cabbage was it was, and how warm the ingredients were when you put them in the oven.). mix sour cream and the can of diced tomatoes. spread over the casserole and return to the oven for another 15 minutes or so, until heated through.

this is one of my most favorite dishes, and i don't like cabbage. you can barely taste it. it takes forever to make, but it's well worth it. i like to have mine with some ketchup. leftovers reheat very well. i've been told it freezes well too, but i've never personally tried it.