Stuffed Cabbage

1 lg. cabbage (scald to remove leaves)
1/2 c. brown rice (boil in 1 qt. salt water 10 min, drain, & rinse)
1 med. onion (dice & cook in 2 T. olive oil ’til transparent)
1 lb. ground lamb
1/2 lb. bulk turkey sausage
1 egg
1-1.2 t. Lawry’s seasoned salt
1/2 t. garlic powder
1/4 t. garlic pepper
5 slices turkey bacon (uncooked)
1 can tomato soup, combined with 1 soup can of water

Spray roasting pan with canola oil spray. 
Combine the rice, onion, meats, egg, and seasonings in a separate bowl. 
Remove the leaves from the scalded cabbage, drain them, and then put the meat mixture into the cabbage leaves and roll them up like a cigar or something. 
Place the rolls into the roasting pan.  Top with 5 slices of turkey bacon. 
Combine 1 can of tomato soup with 1 soup can of water, and then pour this over the bacon-topped cabbage rolls. 
Cover the roaster with either its lid, or some Reynolds Wrap.  Bake at 350 for about 2 hours. 

Delicious!  Even little kids will eat it IF YOU DON’T TELL THEM WHAT IT’S CALLED UNTIL AFTER THEY HAVE TRIED IT.

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