Cabbage Casserole

I had half a red cabbage left over from the bierocks and I needed to figure out something to make with the rest of it. The casserole looked pretty easy and healthy.  I know it's not much to look at but believe me it tasted fantastic. I am thinking about putting this dish into the normal rotation, I'll call it the Cabberole, see what I did there? Anyway, onto the recipe:

1/2 a head of red cabbage 

1 lb of ground turkey 

1 small onion 

1 of raw brown rice, cooked 

about a cup ricotta cheese

1 can tomato puree

2 tablespoons asiago cheese 

1 tablespoon Italian seasoning 

1 teaspoon ground ginger 

2 tablespoons of garlic powder 

salt and pepper to taste 

First cook the rice,  then in a separate pan  season meat with salt and pepper and cook with the onion until meat is done. Once rice and meat are done mix together and set aside. Then I made a simple tomato sauce.

1 can tomato puree

Italian seasoning 

garlic powder 

asiago cheese

 While that is cooking, cut up the cabbage and boil it until it is limp (the best part about this step is you get some awesome cabbage broth, going to freeze it and make some soup later.) 

CABBAGE BROTH <3

Once everything is cooked, Layer it in a casserole dish starting and ending with the cabbage. Cabbage, meat mixture, sauce, ricotta cheese, repeat. I put it in the oven at 375 for an hour and a half. About half way through cooking I saw the cabbage crisping up so I covered it with foil.