Turkey Cabbage Rolls 

from Courtney


2 med. cabbage
1 lb lean ground turkey
1/2 cup onions, chopped
3 tbsp uncooked brown rice
2 tbsp fresh parsley, chopped
1/2 tsp salt
2 tsp pepper
1 egg
1 can organic tomato sauce
dash cheese, grated








Put the head of cabbage into a pot. Cover and fill with water. Remove cabbage and boil water. Turn off heat, submerge whole cabage and let sit covered for 20 minutes. Brown turkey and onion. Remove from heat and add rice, parsley, salt, pepper and egg.

When cabbage is done, remove from water and break off 12 leaves. Cut out the thick centre part of the leaf. Divide the meat filling between leaves and roll. Place in deep casserole dish. Pour tomato sauce over the rolls, then cover and back for one and a half hours at 350˚ F. Remove lid, sprinkle cheese and let cook for another 5 minutes.


Yield: 12 servings
Preparation Time: 40 minutes
Temperature: 350˚ F
Cooking Time: 1 hour, 35 mins