Teriyaki Turkey Cabbage Rolls

Preheat oven to 375ºF.

In a large bowl, combine bell pepper, onion, garlic, pineapple chunks, ground turkey, ¼ cup Kikkoman sauce, salt, and pepper.

In a large casserole dish, combine uncooked rice and chicken broth.

Remove 16 outer cabbage leaves, rinse with water, and pat dry. Place ¼ cup (or less depending on size of leaf) of filling in the bottom half of each leaf. Bring the bottom portion of the leaf up over the filling. It’s okay to break the tough rib in order to fold it up. Then roll tightly. Place cabbage roll in the casserole dish seam side down. Repeat with remaining leaves. Pour remaining ½ cup sauce over the cabbage rolls.

Bake in the oven, covered for 15 minutes. Then uncover and bake for another 15 minutes. To serve, layer ½ cup of rice on the plate and place 1-2 cabbage rolls on the bed of rice. Drizzle extra Kikkoman teriyaki sauce over the top if desired.