Cabbage Roll Casserole

Preheat oven to 350F.

Spray a 13"x9" glass casserole dish with non-stick cooking spray.

In a large deep skillet, brown turkey and sausage over medium heat until no longer pink.

Using a potato masher, mash turkey until broken up and crumbly.

Remove turkey from skillet and set aside.

Using the skillet, heat 2 teaspoons olive oil over medium heat.

Add the chopped onion and carrots and saute until the onion is translucent and starting to brown, about 5 minutes.

Add the minced garlic, dried thyme, basil and paprika and cook about 2 minutes more.

To the same skillet, add the diced tomatoes with juice, tomato sauce, turkey, and water.

Simmer approximately 20-30 minutes or until mixture starts to thicken.

Blanch cabbage in a pot of salted boiling water for 3-5 minutes, just until cabbage starts to wilt, drain.

Add 2 teaspoons of olive oil, salt and pepper to taste in with the cabbage, toss to coat well.

When the meat and tomato mixture has thickened, stir in the 2 cups of cooked rice.

Stir gently to combine.

Layer half the cabbage into the prepared casserole dish.

Top cabbage with half the meat mixture.

Make another layer over the meat with the remaining cabbage.

Top with remaining meat mixture.

Cover with foil and bake 40 minutes, or until the mixture starts to bubble on the edges.

Remove foil and top with shredded cheese.

Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown.

Serve hot.