1 head of cabbage
1 onion, chopped fine
3 carrots, chopped fine
1 green pepper, chopped fine
2 Tbsp butter
1 tsp virgin olive oil
2 lb ground turkey
24 saltine crackers, crushed
1 1/2 shredded parmesan cheese
1 tsp ground sage
salt and pepper to taste
enough sliced potatoes to cover the top of the cabbage rolls
3 can cream of celery soup
6 slice cooked crisp bacon, broken into pieces
1 c shaved parmesan cheese
Pre-heat your oven to 250.
Take off as many cabbage leaves that are large enough to make a roll and place in boiling water to soften along with the cabbage head. Remove from water and set aside. Continue to take more leaves off the cabbage head that are large enough to stuff. Set aside on a cookie sheet.
While the cabbage is cooking. Using a large pan add butter and oil and saute the onions, carrots and green pepper on med-high heat until softened. Remove from heat and set aside.
In a large bowl, mix the ground turkey, vegetable mix, crackers, eggs, ground sage, parmesan cheese salt and pepper to taste
Use a 2/3 cup of mixture for large leaves and 1/4 cup of mixture for smaller leaves, place mixture on a cabbage leaf roll once and fold over ends and roll again to seal meat in cabbage and place in bottom of a 9 x 11 1/2 inch oblong baking pan until bottom of pan is filled with rolls. Makes 20 rolls. (I used glass pans)Made an 9x11 1/2 and a 8x8.
Cover top with potato's and mix each canned soup with a half can of milk and pour over all prepared pans.
Cover with foil and place in oven and bake for one hour and a half or until the potato's are well done. Remove from oven and add shaved parmesan cheese and bacon pieces and return to oven until the cheese melts.