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Turkey Cabbage Casserole

Makes 2 Servings

Macros: 293 Cal, Fat 10g, Carbs 27g, Fibre 5g, Protein 26g


227 grams Extra Lean Ground Turkey

1/3 Yellow Onion (chopped)

1 1/8 cups Crushed Tomatoes (from the can)

1 1/2 cups Savoy Cabbage (thinly chopped)

2 2/3 tbsps Brown Rice (uncooked)

1/3 cup Water


  1. Preheat the oven to 350ºF (175ºC).

  2. Heat a few tablespoons of the water in a non-stick pan over medium-high heat. Cook the turkey and onions until cooked through and the onions are tender. Drain any excess liquid.

  3. Add the crushed tomatoes, cabbage, rice, and water. Stir until combined, then spread the mixture evenly in a baking dish.

  4. Cover with a lid or foil and cook for 60 minutes. Remove from the oven and stir. Cover again and cook for another 30 minutes, or until the rice is cooked and cabbage is tender. Divide into bowls and enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is approximately two cups. 9- by 13-inch baking dish was used to make six servings.

More Flavour: Cook with oil instead of water. Use broth instead of water. Add fresh minced garlic to the dish before putting it in the oven.

Additional Toppings: Add cheese, carrots, bay leaves, dried herbs, and/or black pepper.






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