Turkey Cabbage Bake
“I revised this old recipe by using ground turkey instead of ground beef (to make it healthier), by finely chopping the cabbage to improve texture and by adding thyme," explains Irene Gutz of Fort Dodge, Iowa. "Crescent rolls help it go together quickly, and it’s often requested.”
Ingreadient
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1-1/2 pounds ground turkey
- 1/2 cup chopped onion
- 1/2 cup finely chopped carrot
- 1 teaspoon minced garlic
- 2 cups finely chopped cabbage
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 teaspoon dried thyme
- 1 cup shredded part-skim mozzarella cheese
Direction
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