Easiest Slow Cooker Stuffed Cabbage Ever
Florida Coastal Cooking
8 Napa cabbage leaves
1 lb ground turkey
1 jar pasta sauce
1 big zucchini
1 yellow squash
1 clove garlic
1 cup precooked brown rice
8 oz shredded, part-skim mozzarella
1. Roughly chunk the onion, zucchini, squash and garlic and process until finely chopped in food processor; pour into large bowl with turkey, ½ the pasta sauce, and rice, season with Italian seasoning.
2. Roll a scoop of the turkey mixture into each of the 8 cabbage leaves and place in a slow cooker sprayed with cooking spray; spread any leftover turkey mixture over the top and pour the remaining ½ jar of pasta sauce over the top. Add a bit of water to the jar (about ¼ cup or less), swish around and pour over the top of the cabbage/turkey rolls. Season with Italian seasoning and cook on low for 8 to 9 hours.
3. Top with mozzarella and garlic powder. Enjoy!