1 head of cabbage
1 pound lean turkey
6 cups cooked brown rice
2 tablespoons olive oil
1 yellow onion, finely chopped
Salt to taste
Pepper to taste
1 tablespoons fresh chopped thyme
1 large jar of tomato sauce (or can crushed tomato)
1/4 cup vinegar
2 tablespoons brown sugar
Preheat oven to 350 degrees F.
Remove the outer leaves of the cabbage that have blemishes or tears. Cover the bottom of a baking dish with a layer of these leaves. Doing so will prevent your stuffed cabbage rolls from sticking. Place the cabbage in a large pot and fill it with water, covering the entire cabbage head. Bring to boil. After about 2 minutes, the leaves will start to come loose. Pull them each off and out of the water using tongs. Repeat until you have at least 15-20 leaves. Pat leaves dry with paper towels. Set aside.
In a medium skillet, add 2 tablespoons olive oil and add onion. Cook until softened and translucent in color. Set aside to cool.
In a mixing bowl combine rice, ground turkey, cooked onions, salt, pepper and thyme.
With stem side of cabbage leaf facing you, place a heaping teaspoon of the mixture in the center of cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy package.
Place the cabbage rolls, seam side down in the baking dish which you previously layered with the outside cabbage leaves. Mix tomato sauce and vinegar and pour over cabbage rolls. Cover with foil and bake for one hour. Remove cover for the last 20 minutes of baking time. This will make a tray of 16 to 20 cabbage rolls.