✩Heather Ashley Chase✩

Chopped yellow onions 2 cups
Minced garlic 1 tsp
Chopped tomatoes and their juices
1 can (28-ounce)
Chicken stock 1 cup
Cabbage, lightly boiled in hot water until soft and easy to separate 1 large head
Chopped garlic 2 tsp
Ground turkey (extra lean) 2 lbs
Par-boiled long-grain white rice 1 1/2 cups
Eggs, beaten 2 eggs
Salt 1/2 tsp
Pepper 1/2 tsp

Preheat the oven to 350 degrees F.

In a sauce pan add half of the onions and cook for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and chicken stock. Let simmer, stirring occasionally, until the sauce thickens. Remove from the stove.

Separate the cabbage leaves and remove the hard spine from each leaf. Spread on paper towels and pat dry. Set aside.

In a medium skillet add the other half of the onions and cook, stirring, until very wilted and starting to caramelize, about 5 minutes. Add the garlic, and cook, stirring, until for 1 minute. Remove from the heat and let cool slightly.

In a large bowl, combine the ground turkey, rice, eggs, salt, pepper, and cooked onions. Mix well with a heavy wooden spoon or your hands. Line a large baking dish or roaster with cabbage leaves.

One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a single layer in the baking dish. Repeat with the remaining ingredients, stacking the cabbage packages, as necessary. Pour sauce over the rolls, cover tightly with aluminum foil, and bake until the meat is cooked through and the rolls are tender, about 90 minutes.

Remove from the oven and serve the rolls with any remaining sauce spooned over the top, if desired.

Serves 6-8