Turkey Cabbage Rolls

Tandem cooking, cabbage and oil for onion and turkey

Placing the turkey mixture in the cabbage leaf

All nestled in their little leaves and ready to be topped and baked

Ingredients:
1 cup water
1/2 cup uncooked long grain white rice
16 large cabbage leaves
2 tbsp olive oil
1 pound ground turkey
1/3 cup chopped onion
1 egg, beaten
1 (8 ounce) can tomato sauce
1/2 tsp salt
1/2 tsp ground black pepper

1 (8 ounce) can tomato sauce
2/3 (6 ounce) can tomato paste
1 cup water
3 tbsp brown sugar
2 tsp lemon juice
1 tsp Worcestershire sauce

Directions:
1. In a pot bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 2o minutes
2. Preheat oven to 350 degrees. Butter a 9x13 inch casserole dish
3. Bring a large pot of water to a boil. Reduce heat to low and place cabbage leavs in ot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
4. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl , cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
5. In a separate bowl, mix 1 can tomato sauce, tomato paste, water brown sugar,lemon juice and Worcestershire sauce
6. Spread cabbage leaves on a flat surface and place about 2 tbsp turkey mixture in the center of each leaf. Fold edges of leaves over filling then roll into logs. Place cabbage rolls seam side down in dish . Pour sauce evenly over rolls.
7. Cover and bake 1 hour in the preheated oven,. Remove cover during last 10 minutes of cook time. Allow to set 5 minutes before serving.