- 1 head of cabbage, chopped
- 2 yellow onions, chopped fine
- 8 cloves of garlic, chopped fine
- 1 yellow pepper, chopped
- 1 orange pepper, chopped
- fresh parsley, chopped fine
- fresh oregano, chopped fine
- red pepper flakes
- 1 large can diced tomatoes
- 1 large can crushed tomatoes
- 1lb ground turkey
- cooked brown rice (take out or instant works fine)
In a swirl of olive oil, saute the garlic and onions over a medium flame for about 5 minutes, or until just browned, then add to crock pot. In same skillet, brown turkey over a medium flame until done. Add all ingredients except rice to your crock pot (remember, we just don't give a damn about generecizing trademarks), cover and cook on low for 6+ hours. Serve over rice.
The dish: Stuffed cabbage is one of those dishes that I'll order out because it's both delicious and a pain in the ass to prepare. Cabbage leaves are more delicate than you'd think and getting the whole mix cooked evenly without burning parts of it is a true art. I'm not sure how I came up with the idea of doing it like this, but you get about 95% of the flavor with about 10% of the work of the original. That and like every other slow cooker recipe you can prepare it in the morning, or even the night before if you're using a crock pot that was made after leg warmers went out of fashion. You can add cheese if you wish, but I think it works well without it. As always, feel free to subsitute dried herbs for fresh ones.