Finely chop the cabbage, dice the onion and garlic and set aside.
In a dutch oven, heat the oil.
Add the onion and cook over medium-high heat for about 5 minutes to soften.
Toss in the garlic and cook for about 30 seconds.
Add the ground turkey and cook for 5-6 minutes until the meat is no longer pink.
Toss in the cabbage to the meat, and cook for about 10 minutes to nicely wilt the cabbage.
Add all the remaining ingredients: water, tomatoes, seasoing, rice.
Mix well, bring to a boil, reduce to a simmer, cover and cook for 30-40 minutes.
Stir several times during the cooking process. The casserole will be done when the rice is cooked and contents in the pot have thickened.
Remove from heat and enjoy.
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