1 lb. ground turkey (or ground beef)
1 head of green cabbage
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
minced garlic
shredded carrots
1/2 cup Parmesan cheese (or more if you like)
1 1/2 cups cooked brown rice
1 (24 oz.) jar tomato sauce
1 (15 oz.) can chicken stock
olive oil
Worcestershire sauce
hot sauce (optional)
salt and pepper, to taste

Brown turkey (or beef), onion, garlic, and bell peppers in a large skillet. Once brown, add carrots and a half of a cup of chicken stock, a dash of hot sauce (optional), and a dash of Worcestershire, and cook on low heat until carrots are tender. Once the carrots are tender, remove mixture from heat and add 1/2 cup of Parmesan (or more if you like), cooked rice, and salt and pepper to taste.

Remove leaves of cabbage from the head, careful not to tear them. You will need about 10 to 12, depending on the size of the leaves. Spoon mixture into the leaves and roll up. You may want to secure with a toothpick. Make sure to spray your skillet with a cooking spray. Place rolls seam side down in the pan. (I usually nestle them all together so that they do not unroll while cooking). Cover the rolls with the tomato sauce and the remainder of the can of chicken stock. Simmer covered on medium-low heat until the cabbage is tender.

Submitted by: A. Smith