Stuffed Cabbage Rolls with Ground Turkey

Ingredients

• 1 head green cabbage
• 1½ lb ground turkey
• ½ cup uncooked white rice
• 1 medium onion
• 2 clove garlic
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• ½ tsp dried dill (optional)
• 1½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp fresh parsley (optional)
• ½ cup sour cream (optional)

Steps

1. Carefully remove the core from the cabbage. Bring a large pot of salted water to a boil, then submerge the cabbage head. Cook for 10-15 minutes, carefully peeling off softened leaves as they become pliable. Trim the thick rib from each leaf.
2. Preheat oven to 350°F (175°C). In a large bowl, combine ground turkey, uncooked rice, finely diced onion, minced garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
3. For the sauce, combine crushed tomatoes, tomato paste, beef broth, brown sugar, apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried dill (if using) in a separate bowl.
4. Lay a cabbage leaf flat. Place about 1/4 to 1/3 cup of the turkey mixture near the stem end. Fold in the sides, then roll tightly from the bottom up. Repeat with remaining leaves and filling.
5. Spread about 1 cup of the tomato sauce on the bottom of a 9x13 inch baking dish. Arrange the stuffed cabbage rolls snugly in the dish. Pour the remaining sauce over the rolls.
6. Cover the baking dish tightly with foil and bake for 1 hour 45 minutes to 2 hours, or until the cabbage is very tender and the rice is cooked through.
7. Remove from oven and let rest for 10 minutes before serving. Garnish with fresh parsley and serve with a dollop of sour cream, if desired.