Tis the month of cabbage! Round two of Perpetual Corned Beef complete – which means a crockpot of cabbage once again for good eating. I had originally planned on making Golumpki (stuffed cabbage rolls) but then  HWMMS requested something he saw come through his news feed “Stuffed Cabbage Cake.”

Sure, why not. Same ingredients, different format. Which honestly is easier for me – layers > rolls.

I used this recipe as my guide.

I opted for 2 pounds of ground turkey, sautéed with scallions, carrots, grape tomatoes, garlic & thyme. Added 3 eggs and 1/2 cup parmesan cheese…and created layers with cooked cabbage slices. Topped with homemade tomato sauce. Recipe called for rice – but I opted out. Baked 45 min at 350. (This made two “cakes” – I never ever ever make enough for only the two of us, always extra! WHICH IS GOOD because the one cake is already gone.

It was actually really, really tasty. Super fresh flavors. I’m sure using the carrots and cabbage soaking in the crockpot with corned beef and homemade turkey stock helped. Mmmmmmm.

This recipe will be added to the rotation.