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Slow-Cooked Stuffed Cabbage Leaves

Ingredients: 

12 large green cabbage leaves - (to 14)
1 1/4 pounds ground turkey breast
1/4 cup egg substitute
1 small yellow onion minced
1 large garlic clove minced
1 large tart apple, such as Granny Smith peeled, cored,
and minced
1 cup cooked white rice
1 tablespoon dried dill weed
2 tablespoons chopped flat-leaf parsley
Salt (optional), to taste
Freshly-ground black pepper to taste
=== COOKING SAUCE ===
1 tablespoon olive oil
2 medium yellow onions halved, and
thinly sliced
1 can no-salt-added crushed tomatoes - (28 oz) including the juice
3 tablespoons fresh lemon juice
1 tablespoon hot paprika
1 teaspoon Worcestershire sauce

Yield: 

6 Servings

Method: 

Blanch cabbage leaves in boiling water for 3 minutes. Drain and refresh under running cold water to stop the cooking process. Drain again on paper towels and set aside.

In a large bowl, combine turkey breast, egg substitute, onion, garlic, apple, cooked rice, dill weed, parsley, salt (if using), and pepper. Mix well.

Place the cabbage leaves on a work surface. Divide the filling equally between the cabbage leaves, putting about 1/4 cup of the turkey-rice mixture at the bottom of each cabbage leaf and roll up, folding in the bottom and sides to enclose the filling. Set filled leaves aside.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic; saut