1 head green cabbage
2 lb. ground turkey
1/2 to 1 onion, finely diced
1 cup cooked rice (just cooked until not crunchy)
1 (4 oz.) can sliced mushrooms, drained (or 1/2 cup fresh)
1/2 red pepper and 1/2 yellow pepper (or whole of one of these)
1-3 cloves garlic, minced
1 tbsp. Worcestershire sauce
chicken, veggie, or beef bouillon (I use 1 tbsp. "Better Than Bouillon")
a touch of black pepper and any other spices you like

SAUCE:

1 (10 oz.) can condensed tomato soup
1 (10 oz.) can cream of mushroom soup
1/4 cup dairy sour cream

Preheat oven to 350°F.

Core and parboil cabbage (drop in simmering water until leaves are just softened). Let cool slightly for easier handling. Gently peel leaves apart. Set aside.

Combine all other ingredients. Hold one cabbage leaf in the palm of your hand like a little bowl. Add a few spoonfuls of filling into center of leaf. Fold the sides in and roll into a package. Repeat until all filling is used (average dimensions of roll: 3 x 1 1/2-inch).

Place stuffed cabbages into lightly greased 9x13-inch baking pan.

Note: If you are concerned with your sodium intake, reduce or omit bouillon or use reduced-salt soups. If you do not eat dairy, sour cream can be replaced with a splash of soy milk or water.

Combine all sauce ingredients and cover cabbages (I did not use all of this sauce, but I don't think it would hurt if you do). Cover pan with foil.

Bake at 350°F for approximately 1 1/2 hours.

Great with mashed potatoes or some good crusty bread.

Submitted by: Rachel