1 lb. ground turkey
1/4 c. chopped onion
1/4 c. chopped bell pepper
1-2 garlic cloves, finely chopped
1 sm. head green cabbage, chopped
2 c. water
1/2 tsp. Italian seasoning
1/2 tsp. basil
1 tsp. dried parsley
1/4 tsp. crushed red pepper (opt.)
Salt & pepper to taste
1 (6 oz.) can tomato paste
1 c. sliced fresh mushrooms (or a 4 oz. can drained)
6 oz. Mozzarella cheese, shredded

Saute turkey, onion, bell pepper and garlic in a skillet sprayed with non-stick spray. Boil cabbage in 2 cups water, covered, just until tender crisp. Reserve one cup cabbage liquid and add with tomato paste, mushrooms, Italian seasoning, basil, parsley, red pepper, salt and pepper to the sauteed meat mixture. Simmer about 10 minutes.

In a 9"x9"x2" square casserole, layer half the meat mixture, drained cabbage and remaining meat mixture. Top with shredded Mozzarella. Bake at 350 degrees until hot, about 20 minutes. Cut into 6 squares.